Ingredients
Method
Make the flax egg
- In a small bowl, mix the ground flaxseed and water. Stir well and set aside for 10 minutes until thick and gel-like.
Cook the aromatics
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft with light browning.
Build the flavor
- Add the garlic, Italian seasoning, crushed fennel seeds, and red pepper flakes. Cook for about 30 seconds until fragrant.
Cook the mushrooms
- Add the chopped mushrooms to the pan. Cook patiently until they release their moisture and the pan looks mostly dry. Remove from heat and let cool slightly.
Process the mixture
- Add chickpeas to a food processor and pulse a few times to break them down. Add the cooked vegetable mixture, flax egg, oats, breadcrumbs, tomato paste, vegan Worcestershire sauce, salt, and pepper.
Blend carefully
- Pulse until the mixture almost forms a paste but still has texture. Do not over-blend.
Chill the mixture
- Place the mixture uncovered in the freezer for 20–30 minutes. This makes shaping much easier.
Form the meatballs
- Scoop and roll the mixture into evenly sized balls using gentle pressure.
Bake
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place meatballs spaced apart and bake for 30–40 minutes, flipping halfway, until firm and lightly browned.
Rest before serving
- Let the meatballs rest for 10 minutes to set before serving or adding to sauce.
Notes
- You can air fry these at 390°F for 10–12 minutes for a crisp outside.
- They freeze very well, both raw and cooked, for up to 3 months.
- Lentils or cannellini beans can replace chickpeas if needed.
- Simmering the baked meatballs in sauce for a few minutes adds extra flavor.