Vegan Savory Vegetable Meatballs

Elevate your plant-based dining with these hearty and flavorful Vegan Savory Vegetable Meatballs! Packed with protein-rich chickpeas, wholesome brown rice, and vibrant vegetables like grated carrot and red bell pepper, this recipe delivers a satisfying bite with every mouthful. Gluten-free breadcrumbs and a flaxseed “egg” create the perfect texture, while a medley of smoked paprika, cumin, and nutritional yeast infuses bold, savory flavors. These baked, golden-brown meatballs are not only healthy but irresistibly crisp on the outside and tender on the inside. Perfect for serving over pasta, stuffing into subs, or dipping in marinara sauce, this recipe is a versatile and delicious addition to any meal—ready in under an hour!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 can (15 oz), drained and rinsed chickpeas
• 1 cup, cooked brown rice
• 0.75 cup, gluten-free breadcrumbs
• 1 medium, grated carrot
• 0.5 medium, finely chopped red bell pepper
• 0.5 medium, finely chopped onion
• 3 cloves, minced garlic
• 3 tablespoons nutritional yeast
• 2 tablespoons soy sauce
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 2 tablespoons, chopped parsley
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt

Directions

Step 1

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

Step 2

In a small bowl, mix the ground flaxseed with 6 tablespoons of water to create a flax egg. Let it sit for about 5 minutes until it becomes gelatinous.

Step 3

In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the onion, garlic, carrot, and red bell pepper until they are tender, about 5-7 minutes. Set aside to cool slightly.

Step 4

In a large mixing bowl, mash the chickpeas with a fork or potato masher until they are mostly smooth with a few chunks remaining for texture.

Step 5

Add the cooked vegetable mixture, cooked brown rice, gluten-free breadcrumbs, nutritional yeast, soy sauce, parsley, smoked paprika, cumin, black pepper, salt, and the prepared flax egg to the mashed chickpeas.

Step 6

Mix everything together until well combined. The mixture should be moist but firm enough to hold its shape.

Step 7

Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

Step 8

Brush the remaining 1 tablespoon of olive oil over the tops of the meatballs to help them brown and crisp.

Step 9

Bake in the preheated oven for 25-30 minutes, turning them halfway through cooking, until they are golden brown and firm.

Step 10

Remove from the oven and let cool slightly before serving. Enjoy them over pasta, in a sub, or with your favorite dipping sauce.

Nutrition Facts

Serving size	(1102.2g)

Amount per serving	% Daily Value*
Calories	1739.1

Total Fat 52.4g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3712.5mg	0%
Total Carbohydrate 258.5g	0%
Dietary Fiber 51.8g	0%
Total Sugars 35.5g
Protein 72.3g	0%

Vitamin D 0IU	0%
Calcium 412.7mg	0%
Iron 22.7mg	0%
Potassium 2421.8mg	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: 26.3%

Protein: 16.1%

Carbs: 57.6%