You will be amazed by the hearty taste of these meatless meatballs! Approved by the Food Matters Team, these meatless meatballs are packed with flavor, fiber and protein!
A great way to sneak more veggies into the kids diet!

Servings: 4
Equipment
- food processor
Ingredients
Meatballs
- ½ cup walnuts
- ½ cup rolled oats
- 1 cup grated carrot
- ½ cup fresh parsley finely chopped
- ⅓ cup fresh basil leaves finely chopped
- 4 sun-dried tomatoes roughly chopped
- 2 garlic cloves minced
- 1 can kidney beans drained and rinsed (14 oz or 400g)
- 2 tbsp chia seeds mixed together with 3 tbsp water
- ½ tbsp olive oil
- 1 tsp dried oregano
- salt & pepper to taste
Pasta Sauce
- 2 garlic cloves minced
- 1 small onion finely diced
- ½ tbsp olive oil
- 1 can organic tomatoes 14 oz or 400g
- ¼ cup black olives pitted
- handful of fresh basil roughly chopped
- handful of fresh oregano roughly chopped
- salt & pepper to taste
Instructions
- Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Add the oats, grated carrot, parsley, basil, sun-dried tomatoes, walnuts, olive oil, dried oregano and salt & pepper to the food processor. Process until a crumble forms.
- Add kidney beans, soaked chia seeds into the food processor and process until everything is combined well.
- Roll the mixture into 18-20 balls, packing each ball tightly between your hands so it holds together well.
- Place each ball onto the prepared baking sheet an inch or two apart.
- Bake for 20 minutes, remove from oven, gently flip and bake for a further 15-20 minutes until nice and golden.
- While your meatballs are baking, make your pasta sauce by heating oil in medium pan over medium heat, saute onion and garlic until softened. Add tomatoes and simmer for 5 or so minutes. Stir through olives, herbs, salt and pepper.
- Serve with zucchini pasta and top with homemade pasta sauce.
Tried this recipe?Let us know how it was!