VEGAN SUN-DRIED TOMATO & BASIL MEATBALLS

Amazing, 10-ingredient vegan meatballs
infused with sun-dried tomato and fresh basil! Savory, tender, and loaded with protein and fiber. The perfect healthy, plant-based meal!

Ingredients

CHICKPEA MEATBALLS

• 1 flax egg (1 Tbsp (7 g) flax seed meal + 2.5 Tbsp ( ml) water)
• 2 Tbsp (15-30 ml) olive oil, divided, plus more for sautéing
• 3 cloves garlic (~9 g), minced
• 1/3 cup (22 g) panko bread crumbs
• 1/3 cup loosely packed (20 g) fresh basil, chopped
• 1/3 cup loosely packed (36 g) chopped sun-dried tomatoes (dry, not in oil)
• 1/3 cup (26 g) vegan parmesan cheese, plus more for topping
• pinch each sea salt and red pepper flakes, plus more to taste
• optional: 1 Tbsp dried oregano (or 2 Tbsp fresh oregano, chopped)
• 1 15-ounce (425 g) chickpeas*, drained, rinsed and dried

FOR COATING

• 2 Tbsp (10 g) vegan parmesan cheese
• 3 Tbsp (12 g) panko bread crumbs

http://minimalistbaker.com/vegan-sun-dried-tomato-basil-meatballs/