Vegan Meatballs Recipe
House-made marinara, shredded vegan mozzarella cheese, balsamic glaze, fresh basil
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Ingredients
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Vegan Meatballs
House-made Marinara
Toppings
Method
Vegan Meatballs
- 1
Prepare Flax Egg
In a small bowl, combine ground flaxseed and water. Stir well and let sit for about 5 minutes until it thickens.
- 2
Mix Ingredients
In a large bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth. Add the flax mixture, breadcrumbs, minced garlic, chopped onion, Italian seasoning, salt, pepper, and olive oil. Mix until combined.
- 3
Shape Meatballs
Using your hands, form the mixture into small balls, about 1 inch in diameter. Place on a baking sheet lined with parchment paper.
- 4
Bake Meatballs
Preheat the oven to 375°F (190°C). Bake the meatballs for 25-30 minutes, turning halfway through, until golden brown.
House-made Marinara
Assembly
- 8
Combine Meatballs and Sauce
Once the meatballs are done baking, add them to the marinara sauce and let simmer for an additional 5 minutes.
- 9
Serve
Serve the meatballs topped with shredded vegan mozzarella cheese and a drizzle of balsamic glaze. Garnish with fresh basil before serving.