⏱️ Time
Prep: 15 minutes
Cook: 20–25 minutes
Total: ~40 minutes
🍽️ Serves
4 people (makes ~12–16 meatballs)
🧺 Ingredients
2 cups mushrooms, finely chopped (button or cremini)
1 cup cooked chickpeas (or 1 can, drained and rinsed)
½ cup rolled oats
½ cup breadcrumbs (gluten-free if desired)
2 tbsp soy sauce or tamari
1 tbsp tomato paste
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika (optional)
Salt & black pepper, to taste
2 tbsp flaxseed meal + 6 tbsp water (flax egg)
2–3 tbsp olive oil for frying (or air frying)
🔪 Instructions
Step 1: Make Flax Egg
Mix flaxseed meal with water.
Let sit 5 minutes until thickened.
Step 2: Prepare Mixture
Sauté mushrooms in 1 tbsp oil over medium heat until soft and moisture evaporates (5–7 minutes).
In a food processor or large bowl, combine:
Cooked mushrooms
Chickpeas
Oats
Breadcrumbs
Tomato paste
Soy sauce
Garlic & onion powder, smoked paprika, salt, pepper
Flax egg
Blend/pulse until mixture holds together but still has texture.
Step 3: Form Meatballs
Roll mixture into 1½-inch balls with your hands.
Place on a plate or tray.
Step 4: Cook Meatballs
Option 1: Air Fryer (crispy)
Preheat air fryer to 180°C / 360°F.
Spray or brush meatballs lightly with oil.
Air fry 10–12 minutes, shaking halfway, until firm and golden.
Option 2: Pan-Fry
Heat 2–3 tbsp oil in a skillet.
Cook meatballs 8–10 minutes, turning frequently, until golden and firm.
Step 5: Serve
Toss with marinara sauce for pasta
Serve on sub rolls with vegan cheese
Enjoy as snacks or appetizers
💡 Tips
Mushrooms: use a mix of cremini and shiitake for deeper flavor.
Texture: don’t overprocess — a little chunkiness is good.
Gluten-free: replace breadcrumbs with almond flour or extra oats.
Freezing: these meatballs freeze uncooked or cooked for up to 3 months.
