Learn how to make meatballs without eggs! Did you know that you don't actually need eggs to make delicious meatballs? These meatballs are seasoned with kofta spices and topped with a harissa spiced tomato sauce. They have a uniquely moreish taste, and naturally they're 100 percent vegan!
There's nothing more satisfying and cozy than a bowl of meatballs in marinara sauce. And bonus points for rich, Middle Eastern spices turning this dish from "meh" to amazing! This recipe is definitely a favorite at our house. It's a simple, but hearty midweek meal that satisfies both kids and adults.
Ingredients in Eggless Meatballs
- Chickpeas: Canned chickpeas are what I use to make this recipe. Feel free to cook your own chickpeas from dried, I just prefer the convenience of canned.
- Pumpkin Seeds: Give your meatballs a nutritious boost by adding a handful of pumpkin seeds. They're high in antioxidants, fiber, potassium and folate.
- Oregano: Oregano is bold and earthy with a slightly bittersweet taste. It's the perfect companion to cinnamon and cumin in this recipe.
- Cinnamon: Most people associate cinnamon with dessert recipes, but it's great in savory recipes too.
- Cumin: Cumin has a very warm taste that is good with cinnamon and harissa.
- Salt: Makes all the flavors pop!
- Bread: I use sourdough, but feel free to use whole wheat or any bread you have on hand. If you want gluten free meatballs you will obviously need to use gluten free bread.
- Lemon Juice: Adds a zingy tang to your marinara sauce.
- Tomato Sauce: I use passata (tomato puree), but you can also use canned chopped tomatoes.
Let's make meatballs with no eggs!
- Preheat your oven to 175 C (350 F). Line your baking tray with parchment paper.
- Add the chickpeas, bread, cinnamon, oregano, cumin and pumpkin seeds to your food processor. Pulse until the mixture begins to hold together. You may need to add a teaspoon or so of water to make everything hold together. Scrape down the sides of your food processor a few times with a spatula.
- Roll a tablespoon of the chickpea dough into a ball and place on a parchment lined baking tray. Repeat until you've used up all the dough. You should get about 15 meatballs. Brush with a little bit of olive oil.
- Pop the your vegan meatballs in the oven to cook for 20 minutes.
- While your meatballs are cooking, start making your sauce, by combining the tomato sauce with the harissa paste and a tablespoon of lemon juice in a saucepan. Simmer gently until your vegan meatballs are done cooking.
- Finally, pour your sauce into a bowl and add your meatballs. Garnish with chopped cilantro. Enjoy!
Did You Make This Recipe?
Frequently Asked Questions
Yes, you just need to substitute the bread for your favorite gluten free bread. The recipe will still work.
Of course! This is a great batch cooking recipe. Just pop them into a freezer safe container. Put the tomato sauce in a different container. Then, all you need to do is reheat them for a quick and easy midweek meal.
The basic template will work, but I would omit the spices, which might be too hard on a baby's stomach. Likewise, I would omit the pumpkin seeds. Use the chickpeas and bread and only a small amount of cinnamon. Do not serve with harissa marinara - it's way too spicy for a baby.
If You Liked Meatballs Without Eggs, You Might Also Like:
Green Baked Vegan Falafel By Daring Kitchen
How To Make Meatballs Without Eggs
For The Meatballs Without Eggs
- 400 gram can ( 15 oz can) chickpeas
- 1 piece bread
- 1 teaspoon cinnamon
- 2 teaspoon ground cumin
- ½ teaspoon oregano dried
- handful fresh coriander
- 1 tablespoon pumpkin seeds
- 1 teaspoon olive oil
For The Sauce
- 700 grams (3¼ cups) tomato sauce
- 1 tablespoon harissa paste
- ½ teaspoon salt
- 2 teaspoon lemon juice
- Preheat oven to 175 C (350 F). Line a baking tray with parchment paper.
- Puree the chickpeas, bread, cinnamon, cumin, cilantro and pumpkin seeds in a food processor. Scrape down the sides several times and puree until the meatball dough starts to hold together. If needed add water 1 teaspoon at a time until the mixture comes together.
- Roll one tablespoon of the mixture into a ball. Repeat until all the mixture is used. You should end up with 15 vegan meatballs.
- Transfer the vegan meatballs to baking tray and brush lightly with olive oil.
- Bake for 20 minutes.
- Start the sauce while the meatballs are cooking. Combine the tomato sauce with the harissa paste ,lemon juice and salt. Simmer over low heat until the meatballs are done cooking.
- Serve the vegan meatballs in bowls topped with the harissa tomato sauce. Garnish with chopped cilantro.