Spaghetti and Easy Vegan Meatballs

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Spaghetti and Easy Vegan Meatballs

Ingredients

Chickpea Meatballs

• 3 cups drained and rinsed chickpeas *this is how much is in 2 cans of chickpeas
• 3 tablespoons ground flax
• 8 tablespoons water
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1/2 tablespoon garlic powder
• 2 teaspoons onion powder
• 1/2-3/4 teaspoon salt, or to taste
• 1 teaspoon italian seasoning

Pasta

• 1 pound spaghetti (whole grain preferred, gluten free if necessary)
• 1 25 oz jar your favorite spaghetti sauce

US Customary - Metric

Instructions

• Preheat oven to 425 degrees.
• In a large mixing bowl, stir together the ground flax and 8 tablespoons water. Let sit for 5 minutes while you prepare the chickpeas.
• In a food processor with the "S" blade, add the chickpeas and pulse until there are almost no whole beans left. If you do not have a food processor, you can mash them by hand with a potato masher. Add the processed chickpeas to the large bowl with the flax/water mixture.
• Now add all the other meatball ingredients to bowl and stir well with a large wooden spoon. 
• Roll into balls (about a heaping tablespoon) and place on a parchment-lined or greased baking sheet. 
• Place in the oven and bake for 30-35 minutes, turning about halfway through. 
• While the meatballs are baking, prepare spaghetti and sauce according to package instructions. When the balls are done cooking, serve by placing spaghetti noodles on a plate, top with a few meat balls and drizzle marinara sauce on top. Serve with crusty bread and a salad if desired. 

Recipe Notes

To make gluten free, use gluten free breadcrumbs and pasta.

NUTRITION INFORMATION

Serving: 1serving Calories: 323kcal Carbohydrates: 63g Protein: 15g Fat: 4g Saturated Fat: 1g Sodium: 837mg Potassium: 577mg Fiber: 6g Sugar: 4g Vitamin A: 393IU Vitamin C: 6mg Calcium: 81mg Iron: 4mg

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