Nut-Free Savory Veggie Meatballs

Perfect for those craving a plant-based protein boost, these Nut-Free Savory Veggie Meatballs are a wholesome twist on classic comfort food. Crafted with hearty chickpeas, fiber-packed rolled oats, and earthy mushrooms, these meatballs are entirely nut-free, making them ideal for allergy-conscious eaters. A rich blend of garlic, onion, dried herbs, and a touch of smoky paprika elevate the flavor profile, while ground flaxseeds act as a nutritious binder. Baked to golden perfection, they’re firm on the outside yet delightfully tender on the inside. Ready in under an hour, these meatballs are versatile enough to pair with your favorite marinara, enjoy solo as an appetizer, or add to grain bowls for a satisfying meal. Plant-based, nut-free, and loaded with flavor, they’re a must-try for your next meat-free dinner!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams canned chickpeas
• 2 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic
• 1 medium carrot
• 200 grams button mushrooms
• 75 grams rolled oats
• 2 tablespoons ground flaxseeds
• 6 tablespoons water
• 2 tablespoons soy sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean kitchen towel.

Step 3

In a small bowl, mix the ground flaxseeds with 6 tablespoons of water and set aside to thicken for about 5 minutes.

Step 4

Finely chop the onion, garlic, carrot, and mushrooms.

Step 5

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes.

Step 6

Add the chopped carrot and mushrooms to the skillet and cook until the vegetables are soft and most of the moisture from the mushrooms has evaporated, about 5-6 minutes. Remove from heat and let cool slightly.

Step 7

In a food processor, combine the chickpeas, vegetable mixture from the skillet, rolled oats, soaked flaxseeds, soy sauce, oregano, basil, paprika, salt, and pepper.

Step 8

Pulse the mixture until it is well combined but still has some texture. Avoid over-processing into a paste.

Step 9

Using your hands, form the mixture into small balls, about 1 1/2 inches in diameter, and place them onto the prepared baking sheet.

Step 10

Lightly brush the meatballs with the remaining olive oil to help them brown.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the meatballs are golden brown and firm to the touch.

Step 12

Serve the veggie meatballs warm with a choice of dipping sauce or as an accompaniment to pasta dishes.

Nutrition Facts

Serving size	(1064.8g)

Amount per serving	% Daily Value*
Calories	1140.4

Total Fat 46.5g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3565.3mg	0%
Total Carbohydrate 145.5g	0%
Dietary Fiber 34.5g	0%
Total Sugars 23.9g
Protein 44.7g	0%

Vitamin D 0IU	0%
Calcium 325.3mg	0%
Iron 11.7mg	0%
Potassium 2351.4mg	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: 35.5%

Protein: 15.2%

Carbs: 49.4%