These meatless meatballs are bursting with so much flavor that you won’t miss the meat one bit! Gluten-free, dairy-free and meat-free, these Vegetarian Meatballs are the perfect addition to your Meatless Monday rotation.
A main dish? On Katalyst Health? Shocking!
Seriously if you judged my diet based off only the recipes that I post you guys would probably think I lived off oatmeal, smoothies and baked goods. Not entirely true I suppose 😉
But in all seriousness guys – let’s talk meatballs. Lately I’ve been branching out more when it comes to my lunches. Because I work from home I don’t have to worry about packing a lunch, which means that my kitchen is basically at my disposal the entire day. That of course, does not mean that I use it! I’m actually really bad at making myself lunches because I wait until I’ve reached the “omg I have to eat now” stage, which most often leads to a smoothie the size of my face along with nuts or some rice cakes. Exciting stuff, I know.
Which is why I have been trying really hard to prep some lunches for myself in the beginning of the week. I have only been doing it for a week now [hence this one vegetarian meatball recipe] but I am hoping that prepping my lunches not only adds variety and nutrition to my diet but also helps me to bulk up the main dish section of the blog!
So let’s talk about these vegetarian meatballs 🙂
Why did I go the meatless route? Well, there’s a few reasons actually. The first one is simple – because it’s cheaper. If I am going to be prepping myself [and only myself] something to eat, I am not going to spend a ton of money on it. Ninja and I have a pretty tight budget and we try to eat meat only at dinner – so that’s that. The second reason is because I’m not head over heals in love with meat. I like it well enough but I don’t want it all day every day – bleh. And thirdly, I went meatless here because I’ve been dying to use up the 4 cans of chickpeas currently sitting in my pantry. Seriously – 4 cans!
Now let’s talk about the texture of these babies.
You guys should know by now my deal with texture – it’s pretty much a necessity for me. In order to give thee vegetarian meatballs some oomph I made sure to only pulse the ingredients so that chunks still remained – however as you can see from the pictures above they totally still look like meat when cut open! I then cooked these babies twice – once in the oven and then in some oil on the stovetop to get a nice crispy skin all the way around. Perfecto!
So far I have combined these vegetarian meatballs with the above brown rice pasta, zoodles and even yellow squash noodles! All three ways have been incredible. I even went sauceless for one of the meals – choosing to simply cook up the zoodles with olive oil, garlic and lemon juice before topping it with feta. Nomms, ya’ll.
Who’s ready for these this tasty vegetarian meatball recipe? Here it is, friends!
- 1 cup brown rice, cooked
- 1/2 cup quinoa, cooked
- 1 (15 ounce) can chickpeas, drained
- 1/2 cup rolled oats, gluten-free
- 2 eggs
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon sea salt
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Heat a pan over medium heat. Saute the onion and garlic until onion is translucent, roughly 2 minutes.
- Once cooked, add onion and garlic mixture to a food processor along with the remaining ingredients. Pulse until mixture forms a chunky batter. Do not blend smooth.
- Roll the mixture into 20 meatballs. Place on the baking sheet and bake for 20 minutes.
- To get a crispy texture all around, simply fry a few meatballs at a time in a pan with a little bit of oil. Shake the pan so that the meatballs are evenly cooked on all sides.
- Serve meatballs with your noodles and sauce of choice.
Looking for more meatless recipes like these Vegetarian Meatballs?
This post is linked up for Gluten-Free Fridays!
What types of lunches do you make for yourself?