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Vegan Meatballs

By: Carol Aguirre MS, RD/LDN

Prep time: 15 minutes

Cook Time: 25 minutes

Serves: 2

Course: Entree

Cuisine: Vegan


  • 1 (15-ounce) can chickpeas, drained

  • 3 garlic cloves

  • 1/2 cup rolled oats*

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt or more to taste

  • 1/8 teaspoon cayenne pepper

  • 3 tablespoons nutritional yeast

  • 1/2 lemon—juice

  • 1 cup shredded zucchini (about 1 large zucchini)

  • 32 ounces marinara

  • 8 ounces whole wheat pasta

meatball products.jpg


  • In blender or food processor, combine the drained chickpeas, garlic cloves, and rolled oats.

  • Pulse for about 5-10 seconds, until finely chopped.

  • Transfer to a large bowl add herbs, salt, nutritional yeast, lemon juice and shredded zucchini. (Do not use more than 1 cup of shredded zucchini). Stir together until well-combined. If the mixture is too wet to handle, add a little flour and/or nutritional yeast to help absorb excess moisture.

  • Preheat the oven to 375°F then line a baking sheet with aluminum foil or parchment paper. Using your hands, scoop out the zucchini mixture and roll into 12 separate balls.

  • Arrange on the baking sheet a few inches apart then bake in the oven for 25 minutes. 

  • Meanwhile, cook pasta as directed.

  • Once the zucchini balls are light golden brown (25 minutes), remove from oven and set aside. Serve warm over cooked pasta with marinara sauce.

    *Be sure to use certified gluten-free oats for allergies



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