Eat
Meatless meatballs
A simple chickpea-based foundation made to take on whatever flavors come next.
A versatile Plant Base foundation.
Base ingredients
- 1 can (15 ounces) garbanzo beans, liquid reserved
- 3 tablespoons aquafaba
- ½ cup plain breadcrumbs
- 2 tablespoons nutritional yeast
- ¼ cup fresh parsley, chopped
- ½ small red onion, finely chopped
- 2–3 cloves garlic, minced
- 2 tablespoons olive oil, plus a little for cooking
- 1 tablespoon lemon juice
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or Italian seasoning, optional
Make it
Drain the garbanzo beans, reserving the liquid. Measure 3 tablespoons of the aquafaba and whisk briefly until slightly frothy.
Pulse the beans in a food processor, or mash them with a fork, until broken down but still textured. Don't turn them into a smooth paste.
Combine the beans with the breadcrumbs, nutritional yeast, parsley, red onion, garlic, olive oil, lemon juice, salt, pepper and optional seasoning. Add the whisked aquafaba and mix until everything holds together.
Form into tablespoon-sized balls. If the mixture feels too dry to hold its shape, add additional aquafaba 1 teaspoon at a time.
Bake at 400°F (200°C) on a parchment-lined baking sheet for 25–30 minutes, turning gently halfway through, until firm and golden.
Make it yours
Keep the base relatively neutral and let the meal determine what comes next. Add Italian herbs for tomato sauce, Mediterranean seasonings for a bowl, or change the herbs and spices entirely for another meal.
Serve with
Tomato sauce and pasta, grain bowls, salads, vegetables, wraps—or one of the Plant Base sauces.
Eat. Learn. Live. with purpose.
Good food is only part of a rich life. Make something you enjoy, share it with someone you care about, and make time for the things that matter.
Self. Others. Purpose.
Remember what makes you wealthy.
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