Vegan Pumpkin Meatballs
Meatless meatballs made with pumpkin puree and savory fall seasonings. Perfect served over pasta for fall dinners!
Prep Time10 mins
Cook Time10 mins
Chilling Time30 mins
Total Time50 mins
Servings: 4 servings (3 meatballs each)
- 1/2 cup pumpkin puree
- 1 can (15.5 ounces) cannellini beans
- 1 cup rolled oats
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/4 cup raw pumpkin seeds AKA pepitas
- 1 teaspoon onion powder
- 1 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 tablespoon olive oil
Prepare the flax egg by mixing ground flaxseed and water together in a small dish. Let rest for three minutes before using.
Drain and rinse the beans. Pat dry with a towel to remove excess moisture.
Combine all ingredients in a food processor. Processor until mostly broken down but not entirely pureed. Let the mixture rest in the fridge for at least 30 minutes. This makes it easier to form the vegan meatballs.
Form the refrigerated mixture into 10-12 ping pong sized balls.
Heat 1 tablespoon of olive oil in medium frying over medium heat. Add the bean balls to the hot oil, stirring occasionally to brown all sides. They are ready when the outsides are lightly browned and crispy.
Serving: 3pumpkin meatballs | Calories: 152kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 183mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4765IU | Vitamin C: 1.3mg | Calcium: 23mg | Iron: 1.9mg