Quick, Simple and Delicious Vegan Meatballs
Spaghetti has always been a firm favourite of mine paired with delicious meatballs. Since going vegan 6 months ago it isn’t something I have ever considered ….until now!
Meatless meatballs can taste just as delicious plus healthier.
These meatballs are based with chickpeas, which gives a firm texture that soaks up loads of flavour!
PLUS, this recipe is simple with just 10 ingredients and roughly 45 minutes prep and cook time.
The most important part: What do they taste like? They’re savoury, crispy on the outside yet tender and juicy on the inside. Italian herb infused, simply put they’re just so damn satisfying.
I hope you enjoy this recipe as much as I did.
SIMPLE VEGAN MEATBALLS
10 ingredient vegan meatballs with tons of flavour alongside a delicious marinara sauce. Perfect atop of pasta or on their own.
- 1/2 CUP White onion Minced
- 3 CLOVES Garlic Minced
- 1 Flax egg
- 1 CUP Chickpeas Drained
- 1/3 CUP Nutritional Yeast
- 2 TSP Italian Seasonings
- 1/2 CUP Breadcrumbs
- 2 TBSP Marinara
- 1 TSP Olive Oil
For the coating 1/3 CUP Breadcrumbs & 1/3 CUP Nutritional Yeast
Preheat oven and prepare flax seed egg in a small dish
In a large deep pan, saute onion and garlic in 1/2 tbsp olive oil over medium heat until soft.
Add chickpeas to food processor and pulse to break down. Then add sauteed garlic, onion and remaining ingredients (except olive oil) and mix, scrape sides as needed. You want a moulded dough texture.
Taste and adjust seasonings as needed.
Scoop out 1 tbsp amounts of mixture and roll into balls. At the same time heat a pan to medium.
Mix remaining breadcrumbs and nutritional yeast together in a dish. Add the balls one at a time and roll to coat.
Heat olive oil and add your coated meatballs in batches (don't overcrowd the pan) Brown for 5 minutes total.
Add browned meatballs to a baking sheet and add to the preheated oven, bake for about 15 minutes.
Prep your pasta & Marinara sauce
Remove meatballs from the oven when they are nicely golden brown colour.
To serve, top pasta with your marinara sauce and add on your meatballs. Top with a sprinkle of nutritional yeast and fresh parsley.
Leftovers will keep in the fridge for up to 3 days, though it is best served fresh.