🌱 Vegan Baked Veggie Balls
Crispy, Savory, and Packed with Goodness
These quinoa-based veggie balls are a hearty and wholesome plant-based alternative to traditional meatballs. Perfect for meal prepping, adding to pasta, stuffing in wraps, or enjoying solo with a dipping sauce.
🍽️ Servings: 6 (makes ~18 balls)
🧄 Ingredients:
2 cups cooked quinoa
1 cup grated zucchini (squeeze out excess moisture)
1 cup grated carrot
½ cup finely chopped onion
¼ cup chopped fresh parsley
2 cloves garlic, minced
½ cup breadcrumbs (use gluten-free if needed)
2 tbsp ground flaxseed + 4 tbsp water (mix and let sit for 5 min)
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper
Olive oil spray (optional, for crisping)
🔥 Instructions:
Prep the oven:
Preheat to 375°F (190°C). Line 3 baking trays with parchment or lightly oil them.
Mix the base:
In a large bowl, combine quinoa, zucchini, carrot, onion, garlic, parsley, breadcrumbs, flax mixture, and all seasonings. Mix thoroughly.
Shape the balls:
Using your hands or a small scoop, form 1 to 1.5-inch balls and place them evenly spaced on the trays.
Bake until golden:
Lightly spray the balls with olive oil, then bake for 25–30 minutes or until golden brown and crisp.
Cool slightly before serving:
Let rest 5 minutes for best texture. Enjoy warm or store for later!
🧮 Nutrition Info (Per Serving – 3 balls):
Nutrient Amount
Calories ~170 kcal
Protein ~5g
Carbs ~22g
Fat ~6g
Fiber ~4g
Sugars ~2g
Net Carbs ~18g
Nutrition is estimated and may vary slightly based on brands and sizes.
💡 Serving Ideas:
🍝 Toss into marinara and serve over zoodles or pasta
🥗 Add to a grain bowl with hummus, greens & tahini
🌯 Wrap in a pita with lettuce, cucumber & vegan tzatziki
🧊 Freeze leftovers for up to 2 months
