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Herb-Infused Vegan Meatballs: A Plant-Based Feast

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Herb-Infused Vegan Meatballs bring together the savory richness of plant-based ingredients with a fragrant blend of fresh herbs. These meatballs are tender on the inside, crispy on the outside, and packed with flavor, making them a perfect addition to pasta dishes, subs, or served with a dipping sauce. Whether you're a seasoned vegan or just looking to add more plant-based meals to your repertoire, these meatballs will not disappoint!

Herb-Infused Vegan Meatballs: A Plant-Based Feast


Key Information:

  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Total time: 45 minutes
  • Number of servings: 4
  • Serving size: 3-4 meatballs (depending on size)

Nutritional Information (Per Serving):

  • Calories: 210 kcal
  • Protein: 12g
  • Carbohydrates: 25g
  • Fat: 8g
  • Fiber: 7g
  • Sodium: 320mg

Ingredients:

  • 1 can (400g/14oz) chickpeas, drained and rinsed
  • ½ cup (45g) rolled oats
  • ½ cup (60g) breadcrumbs (gluten-free if needed)
  • 1 tablespoon (15ml) olive oil
  • 1 small onion (50g), finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon (15g) soy sauce or tamari
  • 1 tablespoon (15g) tomato paste
  • 1 tablespoon (15g) flaxseed meal + 3 tablespoons (45ml) water (for flax egg)
  • 2 tablespoons (8g) fresh parsley, chopped
  • 2 tablespoons (8g) fresh basil, chopped
  • 1 tablespoon (4g) fresh thyme, chopped
  • 1 teaspoon (5g) dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • Optional: 1 teaspoon nutritional yeast for extra umami flavor


Method of Preparation:

  1. Prepare the flax egg: In a small bowl, combine the flaxseed meal with 3 tablespoons of water. Stir and let sit for 5 minutes until it thickens.
  2. Sauté the aromatics: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook for 3-4 minutes, until softened and fragrant.
  3. Mash the chickpeas: In a large mixing bowl, mash the chickpeas with a fork or potato masher. Leave some chunks for texture but aim for a mostly smooth consistency.
  4. Add the dry ingredients: To the mashed chickpeas, stir in the rolled oats, breadcrumbs, cooked onions and garlic, and the flax egg.
  5. Flavor with herbs and seasonings: Mix in the soy sauce, tomato paste, fresh parsley, basil, thyme, dried oregano, black pepper, and salt. Optionally, add nutritional yeast for an extra savory kick.
  6. Form the meatballs: Using your hands, scoop out portions of the mixture and roll them into balls about 1.5 inches (3-4 cm) in diameter. You should get around 12-15 meatballs, depending on size.
  7. Bake or fry: 
    • Baking: Preheat the oven to 375°F (190°C). Place the meatballs on a lined baking sheet and bake for 20-25 minutes, turning them halfway through, until they are golden brown and firm.
    • Frying: Heat a tablespoon of oil in a pan over medium heat. Fry the meatballs for 8-10 minutes, turning regularly until all sides are crispy and browned.
  8. Serve and enjoy: Once cooked, serve these meatballs over spaghetti with marinara sauce, in a sub sandwich, or as appetizers with a dipping sauce like vegan tzatziki or marinara.

Culinary Tips for Success:

  1. Keep the mixture moist: If the mixture feels too dry while forming the meatballs, add a little more olive oil or water to maintain moisture and ensure they don’t crumble.
  2. Consistency is key: Use a cookie scoop to get evenly sized meatballs for even cooking.
  3. Don’t skip the fresh herbs: Fresh parsley, basil, and thyme give these meatballs a burst of flavor. Dried herbs can work, but the fresh ones make a big difference.
  4. Freeze for later: Make a double batch and freeze uncooked meatballs for a quick meal later. Just thaw and cook as needed.
  5. Control the texture: For a smoother meatball, blend the chickpeas in a food processor instead of mashing by hand.

Frequently Asked Questions (FAQs):

  1. Can I use another type of bean instead of chickpeas? Yes! Black beans, lentils, or white beans can be used as alternatives, but they may slightly alter the flavor and texture.
  2. How do I make these gluten-free? Use gluten-free oats and breadcrumbs to ensure the recipe is gluten-free.
  3. Can I air-fry these meatballs? Absolutely! Air fry the meatballs at 375°F (190°C) for about 15 minutes, shaking halfway through for even cooking.
  4. What’s the best way to store leftover meatballs? Store leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop to retain their texture.
  5. Can I make these oil-free? Yes, simply omit the oil and sauté the onions and garlic in a splash of vegetable broth. Bake the meatballs on parchment paper for a completely oil-free version.

A Final Note

Herb-Infused Vegan Meatballs are the perfect plant-based answer to your comfort food cravings. With rich, savory flavors enhanced by fresh herbs, these meatballs bring warmth and satisfaction to any dish. Serve them at your next family dinner or freeze them for a quick, tasty meal anytime—either way, you're sure to impress with this delicious, wholesome recipe.


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