Who says vegan meatballs can't be just as satisfying and flavorful as their meat-based counterparts? These Chickpea and Oat Meatballs, packed with protein and fiber, are a testament to the incredible versatility of plant-based cuisine. And when paired with a homemade Romesco sauce – a vibrant blend of roasted red peppers, almonds, and tomatoes – it's a flavor explosion that will leave you craving more.

Beyond the Beef

My journey to creating these vegan meatballs was sparked by a desire to include everyone at our dinner table. A growing number of my friends and family are vegan or plant-based, and while we always tried to accommodate their dietary needs. I wanted to create a dish that would not only be delicious, but also enjoyed by everyone (even the meat-lovers). I wanted to prove that plant-based food could be hearty, flavorful, and satisfying, without sacrificing any of the comfort and joy of a shared meal.

These chickpea and oat meatballs were the answer. The chickpeas provide a hearty base, while the rolled oats add a satisfying texture.  The chia egg binder ensures that the meatballs hold their shape perfectly.  And let's not forget the Romesco sauce – a vibrant and complex condiment that elevates the entire dish to new heights.

Meatballs for Everyone

Don't be intimidated by the thought of making your own meatballs. This recipe is incredibly easy to follow, and the results are always impressive. Here are a few tips to ensure meatball perfection:

• Pulse, Don't Blend: When processing the chickpeas and oats, use a food processor and pulse until you have a coarse mixture. You want some texture in your meatballs!

• Chia Egg Magic: To make a chia egg, simply combine 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for about 15 minutes until it forms a gel-like consistency.

• Romesco Ready: Roasting the red peppers for the Romesco sauce brings out their natural sweetness and smokiness. For extra flavor, toast the almonds as well.

Let's Get Saucy

The Romesco sauce is the star of this show! It's a vibrant and complex condiment that adds a burst of flavor to the meatballs. Here's what makes it so special:

• Flavor Fusion: The combination of roasted red peppers, almonds, garlic, and tomatoes creates a rich and satisfying sauce.

• Acidic Balance: The lemon juice adds a bright acidity that cuts through the richness of the sauce.

• Versatile Sauce: Romesco sauce is incredibly versatile. Use it as a dip for vegetables, a spread on sandwiches, or even as a marinade for tofu or tempeh.

With this recipe and a little culinary creativity, you'll be serving up meatball masterpieces that will impress even the most ardent meat-eaters. So, gather your ingredients, fire up your oven, and get ready to create a dish that brings everyone to the table, sharing in the joy of delicious food and good company.

Vegan Meatballs with Romesco Sauce

Hearty chickpea and oats, plant-based meatballs paired with a vibrant Romesco sauce.

Ingredients

For the Meatballs

• 2 cans chickpeas, with liquid reserved

• 3/4 cup rolled oats

• 2 1/2 teaspoons chia seeds

• 2 1/2 tablespoons tomato paste

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 2 teaspoon red pepper flakes

• 1 tablespoon zaatar

• 1 teaspoon salt

• 1 teaspoon pepper

For the Romesco Sauce

• 28 ounces crushed tomato

• 16 ounces roasted red peppers

• 4 cloves garlic, minced

• 1/2 cup slivered almonds

• 1 teaspoon red pepper flakes

• 1 teaspoon pepper

• 2 teaspoons salt

• Juice from one lemon

Instructions

For the Vegan Meatballs

1. Preheat oven to 375°F and line two baking sheets with parchment.

2.  Make the chia egg - mix together chia seeds and water and set aside for 5 minutes until congeled. 

3. Drain chickpeas and reserve liquid. In a food processor, pulse the chickpeas until broken down. Add the chia egg, rolled oats, tomato paste, basil, oregano, paprika, red pepper flakes, zaatar, salt and pepper. Pulse repeatedly until conbined and the mixture holds together when pressed. If mixture is too dry, add reserved aquafaba 1 tablespoon at a time.

4. Form the mixture into meatballs, about 1-inch in diameter using a cookie scoop or measuring spoon.

5. Bake meatballs for 10 minutes, then roatate and bake an additional 8 - 10 minutes or until golden brown.

For the Romesco Sauce

1. In a food processor, combine tomatoes, roasted red pepper, almonds, olive oil, lemon juice, garlic, red pepper flakes, salt, and pepper.

2. Process until smooth and creamy.

To Assemble

Serve the meatballs with the Romesco sauce for dipping or as a topping. You can also toss the meatballs in the sauce for a more integrated flavor.