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Vegan Meatballs

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Indulging in a comforting bowl of spaghetti and meatballs is truly satisfying, and now, my vegan friends, you can also savor this guilt-free delight! These chickpea-based meatballs are bursting with flavor, quick to assemble, and offer a substantial amount of protein and fiber. Here's why we believe our vegan meatballs stand out:
No Flax, No Worries
While many vegan recipes utilize "flax eggs" as egg substitutes, we found a better solution. Flax seeds can sometimes leave a fishy aftertaste, which is far from ideal in a dish that should boast a beefy flavor. Instead, we use chia seeds soaked in water, providing a similar effect without any unpleasant aftertaste. Furthermore, chia seeds are rich in antioxidants, fiber, and omega-3 fatty acids, adding nutritional benefits not found in traditional meatballs.
Exceptionally Sturdy
Once baked, these meatballs achieve an almost perfect texture. They are delightfully firm and slightly crisp on the outside, with no mushiness on the inside. Whether you toss them in your favorite sauce, use them for a meatball sub, or top them on a salad, they retain their shape beautifully. Their sturdiness makes them perfect for repurposed leftovers or meal prepping.
A Secret Ingredient That Elevates
Can you guess what it is? Fennel seeds! These little wonders provide the familiar meaty flavor that adds an extra addictive quality to the meatballs. Their smoky and savory essence takes the taste to new heights, making them a must-have ingredient you shouldn't skip!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine world cuisine
Servings 4
Calories 200 kcal

Ingredients
  

  • Cooking spray, for pan
  • 2 c. canned chickpeas
  • 2 1/2 tbsp. chia seeds
  • 6 tbsp. water
  • 1/2 c. rolled oats
  • 1 1/2 tbsp. tomato paste
  • 3 tbsp. chopped basil
  • 1 clove garlic, minced
  • 1/2 tsp. fennel seeds
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Instructions
 

  • Preheat oven to 425°, then line a medium baking sheet with aluminum foil and grease with cooking spray.
  • Drain chickpeas, reserving liquid. Transfer chickpeas to a food processor and process until broken down.
  • Make chia egg: Combine chia seeds and water in a medium bowl and stir to combine. Let sit 5 minutes, until mixture gels and becomes thick.
  • Add chia egg, oats, tomato paste, basil, garlic, fennel seeds, and red pepper flakes into the food processor and blend until combined. If mixture is too dry, add liquid from chickpea can 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper.
  • Form mixture into 16 meatballs and place on prepared baking sheet. Bake for 10 minutes, flip meatballs, and bake 8 to 10 minutes more, until golden and crisp. Serve with your favorite pasta and sauce.

Nutrition

Calories: 200kcalCarbohydrates: 21gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 295mgPotassium: 229mgFiber: 9gSugar: 4gCalcium: 97mgIron: 2mg
Keyword Vegan Meatballs
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