Low Sodium Vegan Meatballs

Savor the wholesome goodness of these Low Sodium Vegan Meatballs—an irresistible plant-based alternative that’s packed with protein and bursting with flavor. Featuring nutrient-dense ingredients like lentils, walnuts, and flaxseed meal, these meatballs are not only vegan but also gluten-free when using certified oats. The recipe strikes the perfect balance of heartiness and spice, thanks to smoked paprika, ground cumin, and fresh parsley. Baked to golden perfection, these meatballs are low in sodium yet rich in texture, making them a nutritious and satisfying addition to any meal. Whether served over pasta with a low-sodium marinara, tucked into a sandwich, or enjoyed as a party appetizer, these meatballs are sure to impress your taste buds and your guests!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Cooked lentils (green or brown, well-drained)
• 1 cup Walnuts (finely chopped or ground)
• 1 cup Rolled oats (certified gluten-free if necessary)
• 2 tablespoons Chickpea flour
• 1 tablespoon Flaxseed meal
• 2 tablespoons Water
• 2 cloves Garlic (minced)
• 0.5 cup Onion (finely diced)
• 2 tablespoons Fresh parsley (chopped)
• 2 tablespoons Nutritional yeast
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil (for sautéing, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

In a small bowl, mix the flaxseed meal with water and set aside. This will serve as your flax egg replacement.

Step 3

In a skillet over medium heat, add the olive oil (if using) and sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.

Step 4

In a food processor, combine the cooked lentils, walnuts, rolled oats, chickpea flour, nutritional yeast, smoked paprika, ground cumin, black pepper, and the sautéed onion and garlic mixture. Pulse until the mixture comes together but still has some texture. Do not overprocess.

Step 5

Transfer the mixture to a large bowl and stir in the chopped parsley and the flax egg mixture. Mix until well combined. The mixture should hold its shape when pressed. If it's too crumbly, add a small amount of water, one teaspoon at a time.

Step 6

Using your hands or a small scoop, form the mixture into 1-inch balls and place them on the prepared baking sheet.

Step 7

Bake the meatballs in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm to the touch.

Step 8

Remove from the oven and let the meatballs cool slightly before serving.

Step 9

Serve with your favorite low-sodium marinara sauce, over pasta, or as a party appetizer with toothpicks.

Nutrition Facts

Serving size	(561.5g)

Amount per serving	% Daily Value*
Calories	1591.1

Total Fat 99.7g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 47.6mg	0%
Total Carbohydrate 136.9g	0%
Dietary Fiber 39.8g	0%
Total Sugars 12.7g
Protein 59.0g	0%

Vitamin D 0IU	0%
Calcium 274.5mg	0%
Iron 17.3mg	0%
Potassium 2201.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 14.0%

Carbs: 32.6%