Vegan Sun-Dried Tomato & Basil Meatballs
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Minimalist Baker · by Minimalist Baker★ 4.8 (66)

Vegan Sun-Dried Tomato & Basil Meatballs

NUTRITION · PER SERVING40M COOK
CAL 4%·PRO 6%
CARBS 10G46% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER2G TOTAL SUGAR
FAT 4G42% OF CAL
0G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plant-based meatballs infused with sun-dried tomato and basil, bound with chickpeas and flax. Savory and tender, these vegan meatballs are protein-rich and satisfying.

mainitalianbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 1 Tbsp flaxseed meal ((to make flax eggs))
  • 2 ½ Tbsp water ((to make flax eggs))
  • 2 Tbsp olive oil ((divided // plus more for sautéing))
  • 3 cloves garlic, minced
  • 1/3 cup panko bread crumbs ((gluten-free for GF eaters))
  • 1/3 cup loosely packed fresh basil ((chopped))
  • 1/3 cup loosely packed chopped sun-dried tomatoes ((dry, not in oil))
  • 1/3 cup vegan parmesan cheese
  • 1 pinch each sea salt and red pepper flakes ((plus more to taste))
  • 1 Tbsp dried oregano ((optional // or 2 Tbsp freshly chopped oregano per 1 Tbsp dried))
  • 1 (15-ounce) can chickpeas* ((drained, rinsed and dried))
  • 2 Tbsp vegan parmesan cheese
  • 3 Tbsp panko bread crumbs ((gluten-free for GF eaters))
PREP
15M
SODIUM
91MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.