Vegan Meatballs made with real food & full of flavors! They also bake up perfectly and won’t fall apart. You can have them on their own as a snack, or with some pasta for a quick dinner. They’re really easy to make, delicious & incredibly healthy!

Vegan | Gluten-free | Soy-free

Greetings! I hope y’all are doing well! I’m three weeks away from finishing my semester; this makes me both scared & excited… One step closer to getting that master!

Anyways, I made this kickass recipe this week, that surprisingly enough came together in just one try. Which proves how, and I can’t stress this enough (lol), easy this recipe is. There are lots of ways to make this recipe, and the best part is that it’s super versatile. All you need is some ingredients, that you probably already have at home & a food processor.

Getting back to the versatile part, the color and taste will depend on the ingredients that you choose to use. For example, mine were a beautiful golden color because I used pinto beans, white rice & garbanzo flour as the base. However, you can change it up, by using black beans instead or lentils. Also, feel free to use some oat flour instead of the chickpea flour. Just stick to the key ingredient, ground flaxseed, which will make these firm but tender, not mushy at all, protein & fiber packed, and bursting with flavor.

These meatballs are delicious on their own, but they would also pair well with just about any pasta, like the classic spaghetti & meatballs. Go a different route, make meatball-sub sandwiches or just have them on their own with marinara sauce & nut-cheese on top.

Recipe: Vegan Meatballs

Yield: 15-20 meatballs

Ingredients:

1 cup cooked white rice

1 cup cooked pinto beans

¾ cup chickpea flour, plus more if needed

1 garlic clove

½ white onion, chopped

1 tbsp tomato paste

1 tbsp ground flax seed

Fresh parsley

Salt & pepper, to taste

Procedure:

If you haven’t prepared your rice & beans yet, do so now. Preheat oven to 350 F, and line a baking tray with parchment paper. Add all of the ingredients, except the flour, to the food processor, blend After everything is well blended, start adding the flour, and blend until a paste/ball starts to form. When, well combined, start scooping out the mixture, flour your hands & form the balls. This recipe yields about 15-20 meatballs, depending on size that you make them. Place them in your parchment paper lined baking tray, and bake for about 15 minutes. Serve, over pasta or on their own. I served mine on some marinara sauce and topped them with a walnut-based cheese. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.



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