Let’s be honest…we all have a dish that we tend to fall back on when we get busy or stressed out. This is your go-to meal when you’re not in the mood to cook, when you’re tired after a long day of work or when there’s nothing in the fridge that sounds good.
Mine has changed a few times throughout the past few years. At one point it was rice and beans, at another point oatmeal. Now pasta is my “default” meal when I’m fresh out of ideas and looking to fill my plate fast.
However, pasta doesn’t have to be boring or unhealthy. In fact, depending on what you top it with, it can actually be a pretty healthy meal.
Introducing zucchini meatballs! These yummy meatballs are vegan, gluten-free, high in protein and full of nutrients. Plus, they’re super easy to make and taste great. They’re basically the perfect pasta topping.
Let’s talk about a few of the superstar ingredients in these power-packed meatballs:
- Chickpeas: loaded with protein, fiber, iron and magnesium, plus provide the perfect consistency
- Flaxseed: high in heart-healthy omega-3 fatty acids and satiety-boosting fiber
- Nutritional yeast: the perfect addition to any vegan dish, nutritional yeast is a complete protein and supplies iron and B-vitamins
- Zucchini: low in calories but super high in antioxidant-rich vitamin C
Not only are these zucchini meatballs a great way to spice up your pasta dish, but they also make a great addition to rice dishes or sandwiches. You can even enjoy these yummy meatballs all on their own for a nutrient-rich snack!
These meatballs have it all: plant-based proteins, healthy fats, fiber and even a serving of veggies. Get creative and play with the spices to tailor it to your own personal preferences–cumin is great for adding a savory flavor, but oregano, thyme or even rosemary would also work well in this recipe.
Now that I’ve shared my secret “go-to meal,” I want to know what yours is. Leave a comment with the meal you turn to when you’re running low on time or energy and how you spice it up or give it a healthy makeover!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
meatballs
|
- 1 can chickpeas, drained
- 1/2 cup oats
- 3 tbsp nutritional yeast
- 2 tbsp flaxseed meal
- 1 zucchini, shredded
- 1/2 lemon
- 1 tsp basil
- 1 tsp cumin
- 1/2 tsp salt
Ingredients
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- Preheat oven to 375 F. Add chickpeas and oats into blender or food processor and blend together well.
- 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.
- 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.
- 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.
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.
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