Easy Vegetarian Meatballs
These easy vegetarian meatballs use chickpeas, feta, and fresh herbs for a protein and fiber-packed dinner. Serve them with pasta, pita, or a grain bowl!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (20 balls) 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
- 3 cloves garlic, peeled
- 3/4 cup Old Fashioned oats
- ¼ teaspoon fennel seeds
- ½ cup cashews
- 1 15-oz can chickpeas, drained and patted dry
- 1 cup crumbled feta cheese
- 1 egg
- 1 tablespoons olive oil
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ tsp cumin
- ½ teaspoon kosher salt
- 1 large handful mint or Italian parsley leaves
- For serving: Marinara sauce or rice and tzatziki sauce (see above)
Instructions
- Position a rack in the middle of the oven and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- To make the meatballs, in a large food processor, process the garlic, oats, and fennel seeds until finely ground. Add the nuts and process until mostly ground. Add the chickpeas, feta cheese, egg, olive oil, and spices, and pulse a few times to combine.
- Scoop out 1½ Tbsp portions of the mixture and roll into 20 to 21 uniform balls (a #40 cookie scoop is helpful). Place the meatballs on the prepared sheet and brush the tops with olive oil.
- Bake for 22 to 25 minutes, or until set and browned on the bottom. Remove from the oven, flip the balls over to show the browned side up, and allow to cool for 3 minutes before serving. Store up to 5 days refrigerated.
Find it online: https://www.acouplecooks.com/vegetarian-meatballs-recipe/