🧆 Amazing Vegan Meatballs: Juicy, Healthy 🌱🍅

Tired of the same old bland, flavorless meatballs? Then try this: vegan meatballs super seasoned, soft and with that red sauce that embraces the palate! 😍

Made with chickpeas, they are rich in proteins and fibers, perfect for those who want to be healthy without sacrificing flavor. Forget that image of a dry, tasteless little ball, because here things are serious — and delicious.

These meatballs are great for Sunday lunch, a quick weeknight dinner, or even as a snack at a get-together with friends. And the best part: meatless, guilt-free, and full of flavor! 💚

🧾 Recipe Information

🛒 Ingredientes Almôndegas Veganas

For the meatballs:

• 2 cups cooked chickpeas (or canned, drained and rinsed)
• 1/2 cup oat flour (or gluten-free breadcrumbs)
• 1/4 cup chopped onion
• 2 cloves of minced garlic
• 1/4 cup chopped fresh parsley
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sweet paprika
• Salt and black pepper to taste

For the red sauce:

• 2 tablespoons extra virgin olive oil
• 1 chopped onion
• 2 cloves of minced garlic
• 1 can of diced peeled tomatoes (400g)
• 1/2 cup vegetable broth
• 1 tablespoon dried oregano
• 1/2 teaspoon dried basil
• Salt and black pepper to taste

👨‍🍳 Modo de Preparo Almôndegas Veganas

1. Prepare the meatballs:

1. In a food processor, combine all the meatball ingredients.
2. Process until a homogeneous and moldable dough is formed.
3. With slightly damp hands, shape into balls (use a spoon to maintain the size).

2. Prepare the sauce:

1. In a medium saucepan, heat the olive oil.
2. Sauté the onion until transparent.
3. Add the garlic and sauté for another 1 minute.
4. Add the peeled tomatoes, vegetable stock, oregano, basil, salt and pepper.
5. Cook over low heat for 20 minutes, stirring occasionally.

3. Finalize:

1. In a frying pan, heat a dash of olive oil and brown the meatballs.
2. Add the sauce on top and let it cook for 5 minutes.
3. Serve with your favorite side dish. 🍝

🥦 Alternative Versions

• Gluten free: Use rice or chickpea flour.
• Low carb: Swap the flour for almond flour.
• Wetter: Add 1/4 cup mashed potatoes to the batter.
• Smoked flavor: Add 1/4 teaspoon smoked paprika.

❌ Common Mistakes

1. Using undercooked chickpeas: leave it very soft!
2. Not processing the dough well: needs to be moldable.
3. Overdoing it with flour: the dough becomes dry.
4. Frying over high heat: they can burn on the outside and be raw on the inside.

🧊 Storage

• Refrigerator: 5 days in an airtight jar.
• Freezer: up to 3 months (freeze before frying).
• Sauce: can be frozen separately.

🗺️ Recipe History

This recipe was born from the desire to have a lighter and healthier version of a classic loved by everyone: the meatball.

I tested, adjusted and finished this version with chickpeas, keeping the strong flavor and juicy texture. Today, it is one of the favorite dishes here at home!

📢

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