Zeatballs – Vegan Zucchini “Meatballs”

by Julie Nealon | September 9, 2018

Vegan Zucchini “Meatballs”

These zeatballs are not only delicious, they’re easy to make and jammed full of protein and fiber, making them a great go-to dinner option. You can even prep these vegan zucchini ‘meatballs’ in advance so that they’re ready to bake and serve on swamped school nights. Yay for anything that makes weeknight dinners easier.

INGREDIENTS:

12 zucchini meatballs, 4 servings, prep time 20 mins, cook time 25 mins

• 1 large zucchini shredded, approximately 1 cup
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 cloves of garlic
• 1/2 cup rolled oats
• 1.5 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 2 tablespoons nutritional yeast
• ¼ cup of lemon juice
• 1 jar of your favorite pasta sauce (I use arribiata because I like a little kick to my food but marinara works perfectly too.)
• 8 ounces (half a box) of whole grain penne

Method for your vegan zucchini ‘meatballs’

1. Combine drained and rinsed chickpeas, garlic cloves, and rolled oats in a food processor.
2. Pulse for 5-10 seconds, or until finely chopped. Transfer to a large bowl and add the dried herbs, salt, nutritional yeast, lemon juice, and shredded zucchini.
3. Mix together with your hands until combined. You can add a little flour if the mixture is too watery.
4. Preheat the oven to 375°F.
5. Line a baking sheet with parchment paper.
6. Scoop out the zucchini ‘meatballs’ mixture with your hand and roll into 12 balls.
7. Place a few inches apart on the baking sheet and bake for 25 minutes, turning occasionally, while your balls are baking cook your pasta as directed.
   
8. Once the zeatballs are light golden brown they’re ready to serve over cooked pasta with sauce. I like to garnish with fresh basil or parsley.

Enjoy!

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