Lemony Oregano Vegan Meatballs

When I first decided to create these Lemony Oregano Vegan Meatballs, I was searching for a way to satisfy my cravings for comfort food without compromising my plant-based lifestyle. I remember gathering my friends for a cozy dinner, and I wanted something that would not only taste amazing but also impress them. That’s when the idea of these flavorful meatballs hit me! They bring together the brightness of lemon and the aromatic charm of oregano, creating a dish that’s not just delicious but also incredibly satisfying. As I rolled those little balls of goodness, I couldn’t help but dream about tossing them with some pasta or serving them on a platter with hummus. The experience of cooking them was filled with laughter and joy, making them not just a meal, but a centerpiece for sharing moments with loved ones.

Recipe Ingredients for Lemony Oregano Vegan Meatballs

Creating the perfect Lemony Oregano Vegan Meatballs starts with quality ingredients. Each component plays a significant role in the final flavor and texture. From the nutty depth of walnuts to the bright notes of lemon, these ingredients come together harmoniously to create a dish that is as satisfying as it is nutritious.

• 1 tablespoon ground flax seeds
• 3 tablespoons water
• 1 tablespoon olive oil, plus extra
• 1 small yellow onion, small dice (about ¾ cup diced onion)
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons nutritional yeast
• ½ teaspoon ground chilies or crushed red pepper flakes
• ½ teaspoon onion powder
• sea salt and ground black pepper, to taste
• 1 ½ tablespoons lemon juice
• 1 cup walnut halves
• ¾ cup rolled oats (certified GF if necessary)
• 1 ½ cups cooked white beans, drained, rinsed, and toweled off (1 15 oz can of white beans)
• 2 teaspoons tamari
• 1 ½ teaspoons lemon zest
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill

Step by Step Guide for Lemony Oregano Vegan Meatballs

Making these Lemony Oregano Vegan Meatballs is a delightful process! Each step builds up the flavors and textures, leading to that perfect result. Let’s get started on this culinary adventure!

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside. This ensures your meatballs won’t stick and will bake evenly, giving them that perfect golden color.
2. In a small bowl, combine ground flax seeds and water. Give it a stir and let it sit for at least 5 minutes to “gel.” This mixture acts as a binder in the absence of eggs, making your meatballs hold together beautifully.
3. Set a medium sauté pan over medium heat. Add olive oil and swirl it around. Once hot, add the diced onions to the pan and stir. Sauté the onions until they become slightly soft and translucent, about 5 minutes.
4. Add garlic and oregano to the pan and sauté for another minute. The aroma will be heavenly as these ingredients meld together, creating a fragrant base.
5. Finally, add nutritional yeast, chili, onion powder, salt, and pepper to the pan and stir for about 30 seconds. Pour in lemon juice, scraping up any browned bits from the bottom of the pan. This adds depth to your mixture!
6. Remove the sauté pan from heat and let the mixture cool slightly. You want to add this to your other ingredients without cooking them further.
7. In a food processor fitted with the “S” blade, place walnut halves and rolled oats. Pulse until you have a coarse meal. This adds texture to the meatballs while also providing healthy fats.
8. Transfer the meal to a large bowl. Place the bowl back on the motor base of the food processor and add the white beans. Pulse until they are ground up but still have some chunky bits. This will create a nice base for your meatballs.
9. Transfer the ground white beans to the large bowl with the walnut and oat mixture. To this large bowl, add the flax gel mixture, sautéed onion and garlic mixture, tamari, lemon zest, parsley, dill, and big pinches of salt and pepper. Use a spatula or your hands to mix until thoroughly combined. This is where all the flavors come together!
10. Pinch off a bit of the mixture and give it a taste. Adjust the seasoning if necessary. This step is crucial! You want to ensure your meatballs are perfectly seasoned before they go into the oven.
11. Measure out 2 tablespoons of the mixture per meatball and roll it into a ball. Place the meatballs on the lined baking sheet. Lightly brush the tops with additional olive oil. This will help them brown nicely.
12. Slide the baking sheet into the oven and bake the meatballs for about 25 minutes, or until the tops have dried out a bit, the meatballs are firm, and the bottoms are browned. Be sure to check them halfway through and rotate the baking sheet if necessary.
13. Once done, serve your Lemony Oregano Vegan Meatballs with pasta, on a platter with hummus and tahini sauce, or even in a grain bowl setup!

Helpful Hints

Here are some helpful tips to ensure your Lemony Oregano Vegan Meatballs turn out perfect every time. Whether you’re making them for a special occasion or just a cozy weeknight dinner, these hints will guide you along the way.

• Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. They’re great reheated!
• Freezing: You can also freeze these meatballs! Place them on a baking sheet to freeze them individually, then transfer to a freezer-safe bag for up to 3 months.
• Pairing: These meatballs pair perfectly with a fresh salad or over pasta with marinara sauce.
• Make Ahead: You can prepare the mixture a day ahead and keep it in the fridge until you’re ready to bake them.
• Customization: Feel free to add other spices and herbs to suit your taste. Experiment with different flavor profiles!

How to Serve Lemony Oregano Vegan Meatballs

When it comes to serving your Lemony Oregano Vegan Meatballs, the possibilities are endless! Here are some ideas to elevate your mealtime:

• Over Pasta: Serve the meatballs nestled on a bed of spaghetti with marinara sauce for a classic Italian twist.
• With Hummus: Place the meatballs on a platter alongside hummus and tahini sauce for a delicious appetizer or snack.
• In Grain Bowls: Toss them in with quinoa, brown rice, or a mix of roasted vegetables for a wholesome meal.
• For Lunch: These meatballs make excellent sandwiches! Just add some greens and your favorite condiment.
• Seasonal Pairing: In spring, serve them with a fresh green salad and a lemon vinaigrette for a light meal.
• Comfort Food: Bring out your inner chef by pairing them with creamy polenta or mashed potatoes.

FAQ

Conclusion

The Lemony Oregano Vegan Meatballs are not just a meal; they embody comfort and joy in every bite. Their unique flavor profile and wholesome ingredients make them a delightful addition to any dining table. I encourage you to try making them for your next gathering or as a cozy weeknight dinner. You’ll be amazed at how satisfying and delicious they are, proving that plant-based cooking can be both tasty and fulfilling.

Lemony Oregano Vegan Meatballs

Craving something hearty yet healthy? Try these Lemony Oregano Vegan Meatballs that burst with flavor and freshness. Packed with wholesome ingredients like walnuts and white beans, they make for an easy weeknight dinner or a fun appetizer. Dive into this delicious plant-based meal tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 18 meatballs

Course: Dinner

Cuisine: Plant-Based

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon ground flax seeds
• 3 tablespoons water
• 1 tablespoon olive oil plus extra for brushing
• 1 small yellow onion small dice (about ¾ cup diced onion)
• 3 cloves garlic minced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons nutritional yeast
• ½ teaspoon ground chilies or crushed red pepper flakes
• ½ teaspoon onion powder
• sea salt and ground black pepper to taste
• 1 ½ tablespoons lemon juice
• 1 cup walnut halves
• ¾ cup rolled oats (certified GF if necessary)
• 1 ½ cups cooked white beans drained, rinsed, and toweled off (1 15 oz can of white beans)
• 2 teaspoons tamari
• 1 ½ teaspoons lemon zest
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill

Equipment

• Food Processor

Method

 

1. 1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside. This ensures your meatballs won’t stick and will bake evenly, giving them that perfect golden color.
2. 2. In a small bowl, combine ground flax seeds and water. Give it a stir and let it sit for at least 5 minutes to “gel.” This mixture acts as a binder in the absence of eggs, making your meatballs hold together beautifully.
3. 3. Set a medium sauté pan over medium heat. Add olive oil and swirl it around. Once hot, add the diced onions to the pan and stir. Sauté the onions until they become slightly soft and translucent, about 5 minutes.
4. 4. Add garlic and oregano to the pan and sauté for another minute. The aroma will be heavenly as these ingredients meld together, creating a fragrant base.
5. 5. Finally, add nutritional yeast, chili, onion powder, salt, and pepper to the pan and stir for about 30 seconds. Pour in lemon juice, scraping up any browned bits from the bottom of the pan. This adds depth to your mixture!
6. 6. Remove the sauté pan from heat and let the mixture cool slightly. You want to add this to your other ingredients without cooking them further.
7. 7. In a food processor fitted with the “S” blade, place walnut halves and rolled oats. Pulse until you have a coarse meal. This adds texture to the meatballs while also providing healthy fats.
8. 8. Transfer the meal to a large bowl. Place the bowl back on the motor base of the food processor and add the white beans. Pulse until they are ground up but still have some chunky bits. This will create a nice base for your meatballs.
9. 9. Transfer the ground white beans to the large bowl with the walnut and oat mixture. To this large bowl, add the flax gel mixture, sautéed onion and garlic mixture, tamari, lemon zest, parsley, dill, and big pinches of salt and pepper. Use a spatula or your hands to mix until thoroughly combined. This is where all the flavors come together!
10. 10. Pinch off a bit of the mixture and give it a taste. Adjust the seasoning if necessary. This step is crucial! You want to ensure your meatballs are perfectly seasoned before they go into the oven.
11. 11. Measure out 2 tablespoons of the mixture per meatball and roll it into a ball. Place the meatballs on the lined baking sheet. Lightly brush the tops with additional olive oil. This will help them brown nicely.
12. 12. Slide the baking sheet into the oven and bake the meatballs for about 25 minutes, or until the tops have dried out a bit, the meatballs are firm, and the bottoms are browned. Be sure to check them halfway through and rotate the baking sheet if necessary.
13. 13. Once done, serve your Lemony Oregano Vegan Meatballs with pasta, on a platter with hummus and tahini sauce, or even in a grain bowl setup!

Notes

• Tip: Make sure that your white beans are nice and dry before you pulse them up in the food processor. This helps maintain a nice, non-soggy final texture with the meatball.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"