Spaghetti and Meatballs has always been one of my favorite classic dishes; one that I could never get tired of. Even with a vegan (or vegetarian) diet, you can easily enjoy spaghetti and meatballs with these vegan meatballs. The meatballs are made out of chickpeas, so they're a great source of protein as well. It's such an easy recipe and takes no time at all to prep.
When making the mixture, you can take a small taste to see if you want to adjust the seasoning. I decided to add a tad bit more paprika for more heat, so it's completely customizable.
These meatballs can keep well in the fridge and you can also freeze them and pull em out when you need a quick dinner.
2 cups cooked and drained chickpeas
2 tbsp flax meal + 6 tbsp water
1/2 cup GF Vegan bread crumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 - 1 tsp paprika
1/2 tsp Italian seasoning
salt to taste
For spaghetti sauce:
1 jar marinara sauce
GF spaghetti noodles (I used red lentil noodles)
Preheat oven at 450º
Prepare the flax 'egg' and set aside 10-15 minutes
Transfer chickpeas to food processor and pulse until no whole chickpeas are left
Transfer to a bowl and add in the rest of the ingredients - mix well until everything is incorporated
Take heaping 1 tbsp portions of the mixture and roll up into a ball and transfer to a baking sheet
Bake for 22-25 minutes
In a deep pan, add the marinara sauce to heat up
Gently add the meatballs (careful not to break them, they are not as firm as regular meatballs). Cover the meatballs with the sauce
Pour over spaghetti noodles and enjoy :)