Zucchini Meatballs
These zucchini meatballs are high in protein, fiber and nutrients. They’re also gluten-free, vegan and a tasty addition to your next rice or pasta dish.
Servings Prep Time
12meatballs 10minutes
Cook Time
25minutes
Servings Prep Time
12meatballs 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 375 F. Add chickpeas and oats into blender or food processor and blend together well.
  2. Transfer mixture to a large bowl and add in nutritional yeast, flaxseed, shredded zucchini, basil, cumin, salt and juice from half a lemon. Mix well.
  3. Line a baking tray with parchment paper. Scoop out one heaping spoonful, roll into a ball and place on tray, spread an even distance apart.
  4. Bake for 25-30 minutes. Remove from oven, let cool 5 minutes, and use a spatula to carefully remove. Enjoy with pasta or rice, on sandwiches or even all on its own.
Recipe Notes

For gluten-free, be sure to select oats that are labeled as certified gluten-free. While oats do not naturally contain gluten, many types do have gluten due to cross-contamination.