Delicious Plant Meatballs

Are you looking for a delicious plant meatball with Italian flair that tastes great with spaghetti or all on its own? I’ve got you covered!

These plant meatballs are made with a few simple ingredients and a whole lotta flavor. They’ll fill you up while delivering a serious dose of health-building fiber, protein, vitamins and minerals.

Let’s dig in!



~ Makes About 24 Meatballs ~

Organic Ingredients:

  • 1/4 cup of dried quinoa + 1/4 cup of water
  • 15-ounce can of garbanzo beans (AKA chickpeas), drained or 1.5 cup of garbanzo beans (AKA chickpeas) you cook yourself
  • 1/2 cup of oat flour (I make my own by grinding organic, gluten-free rolled oats in a food processor.)
  • 1/2 cup of chopped onion
  • 6 tablespoons of salsa (You can use mild, medium or hot depending on your heat preference.)
  • 3 tablespoons of tomato paste
  • 2 tablespoons of Italian seasoning (A blend of oregano, basil, marjoram, thyme, rosemary and sage.)
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of Himalayan pink salt

Ninja Preparation:

  1. First, prepare the quinoa. Add the 1/4 cup of water to a small pot and bring it to a boil. As soon as the water starts bubbling, stir in the quinoa and remove the pan from the heat. Cover and let it sit for at least 5 minutes.
  2. Preheat the oven to 375° F and line a baking sheet with unbleached parchment paper. (TIP: Ditch aluminum baking pans since aluminum is a neurotoxin, and go with stainless steel baking pans instead.)
  3. In a food processor, add the garbanzo beans & onion and pulse for a few seconds to break up the mixture. Then, add the salsa, tomato paste and seasonings (NOT the quinoa or oat flour) and pulse for a few more seconds. Be careful not to over-blend the mixture or it will be too mushy. You just want to make sure the garbanzo beans are no longer whole.
  4. Transfer the mixture to a large bowl, then add the cooked quinoa and oat flour. Stir until everything comes together into a sticky batter. Roll the mixture into about 24 golf-ball sized balls using your hands, making sure they are tight and compact. (If you are having a hard time getting the batter to roll into balls, put it in the refrigerator to chill for 15-20 minutes.)
  5. Place the balls on the lined pan and bake for 30 minutes. If you want them a bit crispier, put them back in the oven for another 5 minutes.

Store any leftovers in an airtight container in the fridge for up to a week.

Here’s a look at the batter ready to be rolled into balls:

Here’s a look at the delicious finished product fresh out of the oven. YUM!

Cheers to enjoying delicious plant meatballs that build health and taste amazing!

With love and gratitude,


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