These vegetarian meatballs will have both meat eaters and veggies jumping for joy! As a long time vegetarian, I can tell you the one dish I really hated missing out on was spaghetti and meatballs. Now my family is all mostly vegetarian (ironic right), so I’m glad I have learned how to make vegetarian meatballs to share and enjoy with them anytime. These baked meatballs are gluten free, low fat, vegan, and packed with fiber and protein.
I love making veggie burgers since they are so versitile, but sometimes I just want a classic dish. I’m sure anyone that has been vegetarian for any amount of time can agree, sometimes you just want to fit in! As a teenager I ate a lot of Morningstar and Garden Burger products. Although I still enjoy these items from time to time, I realize that the ingredients in these premade vegetarian items are often not gluten free and can sometimes contain some whacky ingredients. I like to make as much of my food at home as possible, this way I know what the ingredients are and I can be comfortable serving it to people that have food allergies or sensitivities. I also find great joy in making my own food, and I am always proudly sampling my creations to whoever is around (mostly on Dave, poor Dave).
The ingredient list in these meatballs has all of my favorite ingredients. Mushrooms and liquid aminos (or soy sauce), add a savory, almost meaty flavor. The green lentils and quinoa are packed with fiber and protein. The ingredients for these meatballs get a quick whirl in the food processor and are ready for the oven in no time. They bake up in 30 minutes and hold up well in the fridge, so make a batch and use them in different ways through the week. I love serving mine on a bowl of zucchini noodles with homemade roasted garlic marinara. This would be great paired with the tomato basil salad as well.
These meatballs are really filling, it actually sneaks up on you. The first time I made this dish, I couldn’t resist taste testing a few of these meatballs right off the cookie sheet for quality control. There is no reason to take pictures of bad food right? Well by the time I was done taking pictures, I realized that I was already too full to eat dinner. And this fullness stuck with me for the rest of the night! So consider yourself warned!Please a crowd with this healthy spaghetti and meatball recipe #vegan #fitfluential @PancakeWarrior_ Click To Tweet
- ½ cup cooked quinoa
- ½ cup cooked green french lentils
- 6 tbs.organic vegetable broth
- 2 tbs. liquid aminos or coconut aminos
- 4 tbs. sunflower seeds
- 3 tbs. coconut flour
- 3 tbs. ground flax
- 1 tsp. garlic powder
- 1 package white or portobello mushrooms, chopped and sauteed
- Preheat oven to 400F.
- Chop and saute mushrooms.
- In a food processor combine the cooked quinoa, lentils, vegetable broth, aminios, sunflower seeds, coconut flour, flax and garlic powder. Pulse to combine.
- Add sauteed mushrooms to the mixture. Turn on the food processor and mix until combined thoroughly.
- Using a tablespoon, scoop out equal sized portions. Roll in palms to make a round meatball.
- Place on a parchment lined cookie sheet that has been lightly sprayed with coconut oil.
- Bake at 400F for 30 minutes.
- Allow to cool slightly before serving.
What about you?
- What is a classic dish that you crave?
- Have you ever had a vegetarian meatball?
- Do you like zoodles?