Plant Based Meatballs Recipe

Prepare flax binder

Combine ground flaxseed and warm water in a small bowl, stir and let sit for 5–10 minutes until slightly gelled (flax 'egg').

Process mixture

In a food processor, add drained chickpeas, rolled oats, chopped onion, minced garlic, tomato paste, soy sauce, smoked paprika, dried oregano, black pepper and sea salt. Pulse until mixture forms a coarse, slightly sticky but moldable texture. Scrape down sides as needed. Add the flax egg and pulse until incorporated. If too wet, add up to 1 tablespoon more oats; if too dry, add 1 teaspoon water.

Form meatballs

Scoop about 1.5 tablespoons of mixture per meatball (roughly golf-ball size) and roll between your palms to form smooth balls. Arrange on a tray lined with parchment. This recipe yields about 12–14 meatballs.

Cook meatballs

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer, not overcrowding the pan. Cook for 3–4 minutes per side, turning gently, until all sides are golden brown and interior is heated through (about 10–12 minutes total). Transfer to a paper towel-lined plate.

Prepare potatoes

Prick whole potatoes with a fork and roast at 400°F (200°C) for 45–60 minutes until tender, or boil whole potatoes in salted water until fork-tender (20–30 minutes). When cool enough to handle, halve or peel and pass through a ricer or mash finely. Spread the warm mashed potato on a work surface to let steam off for a few minutes.

Make dough

Measure the mashed potato (should be about 1.2 cups). Mix in chopped basil, salt and pepper. Sprinkle 3/4 cup of the flour over the potato and gently fold with a bench scraper or hands until a soft dough forms. Add more flour (up to the total 1 cup) only as needed to prevent stickiness; do not overwork.

Shape gnocchi

Divide dough into 4 pieces. Roll each into a 3/4-inch (2 cm) rope. Cut into 3/4-inch pieces. If desired, press each piece lightly with a fork to create ridges. Place on a lightly floured tray.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into water. When they float to the surface (about 1–2 minutes), let them cook an additional 30–45 seconds, then remove with a slotted spoon and drain. Keep warm in a single layer on a tray.

Optional pan-sauté

For lightly crisped edges, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add cooked gnocchi in a single layer and sauté 2–3 minutes until golden on one side, then flip briefly to crisp the other side.

Make quick romesco

In a blender or food processor, combine roasted red peppers, blanched almonds, stale bread, garlic clove, sherry vinegar, smoked paprika, lemon juice and 2 tablespoons of olive oil. Pulse until smooth but still slightly textured. With the motor running, stream in the remaining 1 tablespoon olive oil to emulsify. Taste and season with 1/2 teaspoon salt and additional lemon or vinegar if needed. If too thick, add 1–2 teaspoons water to reach a spoonable sauce consistency.

Sauté onions and tomatoes

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onion and sauté 3–4 minutes until translucent. Add diced tomatoes and cook 2–3 minutes until softened. Add baby spinach in batches, stirring until wilted. Season with salt and pepper to taste. Remove from heat and keep warm.

Place a portion of basil potato gnocchi on each plate (about 1 cup cooked gnocchi per serving). Spoon wilted spinach, onion and tomatoes alongside or over the gnocchi.

Arrange 3–4 plant-based meatballs on top of each portion of gnocchi and vegetables.

Drizzle romesco sauce generously over meatballs and gnocchi (about 2 tablespoons per serving). Garnish with a few torn basil leaves or a light grind of black pepper, if desired, and serve immediately.