Vegan Mini Meatballs
Elevate your plant-based cooking game with these irresistible Vegan Mini Meatballs, a wholesome and flavorful alternative perfect for weeknight dinners or party platters. Made with protein-packed chickpeas, hearty rolled oats, and a savory blend of Italian herbs, these bite-sized delights are baked to golden perfection for a healthy, oil-brushed crust. A flaxseed-water mixture replaces eggs, ensuring these meatballs are completely vegan while delivering a moist, cohesive texture. Enjoy these meatballs tossed in marinara sauce over pasta, as a hearty filling for subs, or as a crowd-pleasing appetizer. Ready in under an hour, these mini meatballs are a simple and versatile recipe that doesn't compromise on flavor or nutrition.
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Ingredients
- 1 cup cooked chickpeas
- 0.5 cup rolled oats
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 0.5 cup onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce or tamari
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian herbs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
In a small bowl, combine the ground flaxseed and water. Stir well and set aside for about 10 minutes to thicken.
Step 3
In a food processor, combine the cooked chickpeas, rolled oats, and the flaxseed mixture. Pulse until the mixture is well combined, but still a bit coarse.
Step 4
Transfer the mixture to a mixing bowl and add the chopped onion, minced garlic, nutritional yeast, soy sauce or tamari, tomato paste, dried Italian herbs, salt, and black pepper.
Step 5
Mix everything together well until all ingredients are thoroughly incorporated.
Step 6
Using your hands, scoop out small portions of the mixture and roll them into mini meatballs, about 1 inch in diameter. You should be able to make around 16 mini meatballs.
Step 7
Place the formed meatballs onto the prepared baking sheet.
Step 8
Brush the top of each meatball with a little olive oil to help them brown in the oven.
Step 9
Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and firm to the touch.
Step 10
Serve warm with your favorite vegan marinara sauce, over pasta, or as a tasty appetizer.
Nutrition Facts
| Serving size | (553.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 975.0 |
| Total Fat 42.3g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3242.1mg | 0% |
| Total Carbohydrate 113.0g | 0% |
| Dietary Fiber 30.0g | 0% |
| Total Sugars 17.9g | |
| Protein 43.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 218.0mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 1896.9mg | 0% |
Source of Calories