Norwegian Vegetarian Meatballs #Vegetarian #recipe

This Norwegian feeder Meatballs direction could be a healthy plant primarily based dinner, that includes baked meatballs during a delicious feeder gravy.

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Norwegian Vegetarian Meatballs #Vegetarian #recipe
Also try our recipe THE BEST HOMEMADE VEGAN LOADED NACHOS EVER #vegetarian #recipe


  • For the vegetarian meatballs
  • 2 tablespoons olive oil, plus more for brushing
  • 3 cups frozen mixed vegetables (corn, carrots, peas and green beans)
  • 15-ounce can chickpeas
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup whole wheat flour (for gluten free, try Gluten Free 1 for 1 flour)
  • To serve
  • Vegetarian gravy*
  • Chopped Italian parsley


  1. Preheat the oven to 400F.
  2. Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
  3. Add the vegetables and the flour to a food processor. Pulse about 20 times until chunky paste forms, scraping down the bowl of the food processor as necessary.
  4. Line 2 baking sheets with parchment paper. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop** or two spoons) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too dense.
  5. Use a pastry brush to brush the outsides of the meatballs with olive oil.
  6. Bake the vegetarian meatballs for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool on the pan for 10 minutes before adding to the gravy.
  7. Meanwhile, make the vegetarian gravy. When the meatballs are done, add them to the pan with the gravy. Sprinkle with parsley and serve.

Read more our recipe Thai Butternut Squash Soup #healthyvegetarian #souprecipe

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