Meatballs are a classic, loved by children (and adults!) all over the world. It’s a great addition to pasta and sauce. Being meat-free doesn’t mean you have to cut out meatballs.
Chickpeas are tasty and healthy, providing a variety of nutrients and aiding in weight loss. Oregano has a number of health benefits too, including being rich in antioxidants this makes these meat-free meatballs much healthier than traditional meatballs.
Step by Step guide
Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water in a bowl.
Place the mixture in the fridge for around 15 minutes, this mixture makes one flax “egg”.
Peel and grate your carrots and dice your onion.
Rinse your chickpeas and drain your sweetcorn.
Add your carrots, onion, chickpeas, and sweetcorn to your food processor.
Now add your garlic, cumin, jalapeno flaxegg, and oregano to the food processor and mix.
Grease your baking tray with olive oil.
Roll your mixture into small balls and place them on the baking tray.
Bake at 425f / 218c for around 30 minutes.
Remove once cooked and golden.
This should make around 25 meatballs.
- I like to add a homemade tomato and herb sauce.
- You can remove the sweetcorn and add more chickpeas if you don’t like sweetcorn.
- You can add some chilli powder to the mixture to give it an added kick.
The nutritional value of the Meat-Free Meat Balls is as the following:
- Calories – 260
- Fat – 5.3 g
- Saturated Fat – 0.5 g
- Sodium – 1,200 mg
- Carbohydrates – 50 g
- Fiber – 7 g
- Sugars – 11 g
- Protein – 10 g
Not only do these works really well mixed with tomato sauce but they taste great alone. I’ve tried them paired with salad, and they complement a good salad well. My family members clear their plates when these are served.
A really unique delicious spin on a traditional meal.Last updated on: