Vegan Savory Veggie Meatballs

Elevate your plant-based meal game with these flavorful Vegan Savory Veggie Meatballs, a wholesome and satisfying alternative to traditional meatballs. Packed with protein-rich chickpeas and quinoa, these golden nuggets get their hearty texture from gluten-free breadcrumbs and finely grated carrots and zucchini. Enhanced with the umami of low-sodium soy sauce, the nuttiness of nutritional yeast, and a hint of cumin and paprika, these veggie meatballs are baked to perfection for a crispy exterior and tender interior. Easy to prepare and naturally gluten-free, they’re perfect as an appetizer, served atop your favorite pasta, or nestled in a hearty sub. Ready in under an hour, this recipe is a go-to for healthy, vegan comfort food that's sure to impress!

Nutriscore Rating: 80/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 425 grams Chickpeas, cooked and drained
• 150 grams Quinoa, cooked
• 60 grams Breadcrumbs, gluten-free
• 1 medium Carrot, finely grated
• 1 medium Zucchini, finely grated
• 3 cloves Garlic, minced
• 0.5 medium Red onion, finely chopped
• 30 milliliters Soy sauce, low sodium
• 15 grams Nutritional yeast
• 15 grams Ground flaxseed
• 45 milliliters Water
• 30 milliliters Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 15 grams Fresh parsley, chopped

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 ground flaxseed and water to create a flax egg. Let it sit for about 5 minutes until it thickens.

Step 3

In a large mixing bowl, add the cooked chickpeas and mash them using a potato masher or a fork until most are broken down but leaving some chunks for texture.

Step 4

Add the cooked quinoa, gluten-free breadcrumbs, grated carrot, grated zucchini, minced garlic, and chopped red onion to the mashed chickpeas.

Step 5

Add the soy sauce, nutritional yeast, olive oil, cumin, paprika, salt, black pepper, and the prepared flax egg into the mixture.

Step 6

Using clean hands or a spoon, mix everything well until all ingredients are well combined.

Step 7

Shape the mixture into small balls, about 1.5 inches in diameter, and place them onto the prepared baking sheet.

Step 8

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

Step 9

Remove the meatballs from the oven and allow them to cool slightly.

Step 10

Garnish with freshly chopped parsley before serving as an appetizer or with your favorite pasta sauce.

Nutrition Facts

Serving size	(1109.8g)

Amount per serving	% Daily Value*
Calories	1624.9

Total Fat 53.4g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3885.3mg	0%
Total Carbohydrate 228.0g	0%
Dietary Fiber 52.0g	0%
Total Sugars 33.6g
Protein 67.4g	0%

Vitamin D 0IU	0%
Calcium 439.3mg	0%
Iron 22.4mg	0%
Potassium 3201.3mg	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: 28.9%

Protein: 16.2%

Carbs: 54.9%