Protein-Packed Vegan Italian Meatballs

Protein-Packed Vegan Italian Meatballs

Prep Time: 5 min Cook Time: 25 min Total Time: 30 min Yields: 24 meatballs

This recipe starts with chickpeas as a protein-dense base and adds in a delicious blend of incredible Italian seasonings - including generous additions of both basil and oregano - that will leave you drooling! Whether you are making a batch of these delicious meatballs on the fly for a delicious weekday dinner or prepping your meals for the week on Sunday afternoon, this recipe will only take you 30 minutes to make but will taste like you took your time packing layers and layers of flavor into these delicious balls of goodness!



  • 2 (15 oz) cans chickpeas, drained

  • 6 tbsp ground flaxseed + 10 tbsp water

  • 1 2/3 cups whole wheat breadcrumbs

  • 6 cloves garlic, crushed

  • 2 tsp dried basil

  • 2 tsp dried oregano

  • 1 tsp salt

  • Fresh-ground black pepper to taste

  • 2 tbsp vegan Worcestershire sauce

  • 1 tbsp liquid smoke

  • Olive oil


  1. Preheat oven to 425° F (220° C). Line a baking sheet with parchment paper.

  2. Add chickpeas and crushed garlic to a food processor equipped with an 'S' blade. Process for a couple of minutes on high until the chickpeas are a thick mash.

  3. Add the flaxseed mixture, basil, oregano, salt, pepper, Worcestershire sauce, and liquid smoke and process until the mixture is smooth. Transfer mixture to a mixing bowl and begin to incorporate the breadcrumbs 1/3 cup at a time.

  4. Using a spoon, divide the mixture into approximately 24 meatballs, tightly packing them to avoid crumbling. Place meatballs on a parchment-lined baking sheet and bake in preheated oven for 10 minutes, or until lightly browned. 

  5. Heat a large skillet over medium-high heat with a splash of olive oil. Remove meatballs from oven and place in skillet. Allow meatballs to sear for around 1 minute on each side until a crust has formed.

  6. Serve over your favorite pasta.

  7. Enjoy!