Print

Vegetarian Meatballs

Vegetarian Meatballs
Print Recipe

These Vegetarian Meatballs are a quick, delicious, and wholesome plant-based dish made from chickpeas, oats, and fresh vegetables. Ready in under 30 minutes, they offer a flavorful and nutritious alternative that’s perfect for a family-friendly meal. Versatile and customizable, they can be served with pasta, in subs, or as a standalone appetizer.

Ingredients

Scale

Main Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup rolled oats
  • 1/2 cup grated carrots
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons ground flaxseed
  • 2 tablespoons tomato paste or marinara sauce
  • 2 tablespoons olive oil (plus more for cooking)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika or Italian seasoning

Optional Variations

  • Lentils, quinoa, or black beans instead of chickpeas
  • Spices like curry powder, cumin, or chili flakes
  • Grated Parmesan or nutritional yeast for umami
  • Gluten-free oats or almond flour as oat substitute
  • Chia seeds as alternative egg binder

Instructions

  1. Prepare the Base: Drain and rinse chickpeas thoroughly. Pulse in a food processor until coarse and crumbly but not mushy to form the meatball base.
  2. Mix Ingredients: In a large bowl, combine the processed chickpeas, grated carrots, rolled oats, minced garlic, onion, chopped parsley, ground flaxseed, tomato paste, and seasonings. Stir well to evenly distribute all ingredients.
  3. Shape the Meatballs: Slightly wet your hands to prevent sticking, then form the mixture into golf ball-sized portions, pressing gently so they hold their shape but remain tender.
  4. Cook to Perfection: Heat olive oil in a skillet over medium heat. Cook meatballs about 4-5 minutes per side until golden brown and firm. Alternatively, bake on a parchment-lined tray at 375°F (190°C) for 20 minutes, flipping halfway through for even cooking.
  5. Add Sauce and Serve: Toss cooked meatballs in your favorite marinara or tomato sauce. Simmer for 5 minutes to infuse flavor, then serve hot.

Notes

  • Don’t over-process chickpeas; leave some chunkiness for better texture.
  • If mixture is too wet, add extra oats; if too dry, add water or olive oil.
  • Season generously to enhance flavor.
  • Use a small ice cream scoop for uniform meatballs and even cooking.
  • Let shaped meatballs rest in the fridge for 10 minutes before cooking to firm up.

Nutrition

Keywords: vegetarian meatballs, plant-based meatballs, quick vegetarian recipe, healthy appetizers, gluten-free meatballs

Find it online: https://gourmetglazing.com/vegetarian-meatballs/