Recipes

Chickpea Meatballs with Pesto Sauce

🙅🏻‍♀️ Don’t let these “meatless” balls fool you. They are packed with flavor and deserve a “TEN” 🏅 on the plant-based food scale.

 

🔑 With a little planning and prep, you can enjoy a well-balanced 🌈 and healthy pasta dish any night of the week!

 

And to top ’em off, I’ve got an easier pesto sauce 💚 that can actually be used as a topping for multiple dishes.

 

Yield/Serving

3

Macros

Serving Size: 6 meatballs
  • Protein - 10 g
  • Carbs - 28 g
  • Fat - 5 g

Ingredients

  • 2 cups fresh basil
  • 1/4 cup + 2 tablespoons raw cashews
  • 1 tablespoon + 2 tablespoons nutritional yeast (sub for parmesan)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • salt to taste
  • 3-4 tablespoons water +,  as needed
  • flax egg: 2 tablespoons flaxseed meal + 1/4 cup water
  • 1/2 medium onion, finely chopped
  • 1 tablespoon minced garlic
  • 1/4 cup gluten free breadcrumbs or gluten free oats
  • 1 tablespoon Italian blend seasoning
  • 1/2 teaspoon parsley
  • pepper
  • 1/4 teaspoon red chili flakes

Cooking Utensils

  • food processor
  • non-stick skillet
  • baking sheet

Directions

  1. Preheat oven to 425 F.
  2. Make pesto: add 2 cups basil, 2 tablespoons cashews, 1 tablespoon nutritional yeast, 1 tablespoon olive oil, 1 tablespoon lemon juice and 3-4 tablespoons to a food processor. Pulse until smooth.  Add more water if necessary and add salt to taste.
  3. Make flax egg: 2 tablespoons flaxseed meal and 1/4 cup water. Whisk and set aside.
  4. Onion mixture: Heat 1/2 tsp avocado oil in a skillet over medium heat. Add the onion and garlic and cook until translucent.
  5. Chickpea mixture: Pulse 1/4 cup nuts in a food processor until a coarse meal. Then add the flax egg, onion mixture, 1 tablespoon pesto and the remaining ingredients. Pulse to combine.  You can use the same food processor that you used for pesto. Transfer chickpea mixture to a bowl and chill for 10 minutes.
  6. Make balls of the mixture or use an ice cream scoop and place on parchment lined sheet. 1 to 1.5 inch balls (16 to 18 balls). Bake for 25 minutes or until golden. Serve with zucchini noodles or spaghetti squash!

 

⏰ Time-Saving Tip – Make the pesto the night before.

Additional Information

Approximately 200 calories (pesto sauce not included)

~1/2 palm protein, 1 fist carbs

Approximately 285 calories (with 1/3 serving pesto sauce)

~ 3/4 palm protein, 1 fist carbs, 1 thumb fat

Calories may vary depending on brand of ingredients, substitutions and serving size.

Vegan, Gluten Free, Grain Free, Dairy Free

 

Still Hungry?

Enter your email here to receive our newest recipes!

Book Your One-Week Free Trial Now!

Why wait? Get the body you’ve always wanted with quick, effective training sessions that fit your busy life.
Sign up today to start your FREE TRIAL!