Instructions
- Prepare the Flax Egg
Mix the ground flaxseed with water in a small bowl. Let it sit for 5 minutes until it thickens. - Mash the Chickpeas
In a large mixing bowl, mash the chickpeas with a fork or potato masher until they’re mostly smooth, leaving a bit of texture for added bite. - Combine the Mixture
Add the flax egg, breadcrumbs, nutritional yeast, olive oil, parsley, garlic, onion powder, smoked paprika, cumin, salt, and black pepper to the mashed chickpeas. Mix thoroughly. If the mixture feels too dry, add a tablespoon of water or olive oil. - Form the Meatballs
Scoop about 1 1/2 tablespoons of the mixture into your hands and roll into firm balls. Repeat until the mixture is used up (makes about 12-15 meatballs). - Cook the Meatballs
- Pan-Frying: Heat olive oil in a skillet over medium heat. Cook the meatballs for 6-8 minutes, turning occasionally, until golden brown on all sides.
- Baking: Preheat the oven to 375°F (190°C). Place the meatballs on a parchment-lined baking sheet, lightly spray with cooking oil, and bake for 20-25 minutes, flipping halfway through.
- Serve
Warm the marinara sauce in a saucepan and toss the cooked meatballs to coat. Garnish with additional parsley if desired and serve hot.
Nutrition Information (Per 3 Meatballs with Marinara)
- Calories: 180
- Protein: 8g
- Carbs: 20g
- Fat: 6g
- Fiber: 5g
Tips for Success
- Make It Gluten-Free: Use gluten-free breadcrumbs or almond flour for binding.
- Low-Carb Option: Swap breadcrumbs for almond flour and serve over zucchini noodles or spaghetti squash.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispness.
- Freeze for Later: Freeze uncooked meatballs on a tray, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
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