Jessica in the Kitchen · by Jessica Hylton★ 5.0 (1)
Chickpea and Beet Vegetarian Meatballs
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 5%
CARBS 10G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER2G TOTAL SUGAR
FAT 4G44% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegetarian meatballs made from chickpeas and roasted beets, seasoned with maple syrup and spices for a savory-sweet profile. Great for meal prep or as a plant-based protein option.
mainamericanbeans⚙️ food processor🔥 ovendairy freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 13- 1 medium roasted beet (chopped)
- 1 15-ounce can chickpeas (drained, 255 grams)
- 2 tablespoons liquid smoke (30 grams)
- 2 teaspoons vegan Worcestershire sauce (10 grams)
- 3/4 cup Panko breadcrumbs (40 grams)
- 2 tablespoons olive oil (or melted coconut oil, 27 grams)
- Salt & Pepper to taste
- 1 tablespoon maple syrup (20 grams)
- 5 cloves garlic (minced)
- ½ teaspoon crushed red pepper flakes (1 gram)
- 1 Flax egg
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 5%
CARBS 10G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER2G TOTAL SUGAR
FAT 4G44% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 158mg
- Total sugar
- 2g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 25mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.