Greek Vegetarian Meatballs

Meatballs, meatballs, meatballs!! Filled with veggies and protein and herbs, oh my!

They’re dinner meatballs, game day meatballs, everyday meatballs!

Baked greek vegetarian meatballs! Simple, healthy, protein packed and freezer friendly! Made with chickpeas, walnuts, spinach and sun-dried tomatoes!

Okay, okay, I’m stopping now. I promise.

BUT! My point is that these little balls are fun, flavorful, freezer-friendly AND you have so many options for putting them to use.

Serve them with dipping sauce for game day, with roasted veggies for dinner or really, with just about whatever your little heart can dream up.

Insert meatball happy dance! <— Yeahhhh I totally just said that.

Anyway, let’s discuss what’s actually in these meatballs, yes? They’re filled with plant-based goodness like chickpeas, walnuts, spinach and sun-dried tomatoes. AND there’s some lemon zest, minced red onion, garlic and fresh parsley to pump up the flavor even more.

Your food processor does the majority of the work mixing it all together, and then we roll into balls before baking away in the oven.

They’re simple, fresh, healthy. Greek vegetarian meatballs, you rock!

These simple greek vegetarian meatballs are perfect for dinner or a party! Filled with chickpeas, walnuts and spinach, and served with flavorful tzatziki sauce!

Now, let’s get to some tips & tricks for the recipe.

  1. First up! For my vegan / egg free friends – I think these meatballs would work well with a flax egg in place of the regular egg. I haven’t tested this myself though, so please share if you give it a go!
  2. A cookie scoop is super helpful when shaping the meatball mixture into the balls. It makes the process a bit quicker and you’ll wind up with meatballs that are all the same size.
  3. Let’s chat how to freeze! Make the meatballs as directed then let cool to room temperature. Pop em’ in a container or freezer-safe baggie then store in your freezer. When ready to enjoy, thaw out overnight in the fridge and then reheat on a baking sheet in the oven right before serving (at 350ºF for about 10 or so minutes).
  4. If serving these for a party or game day, I like to serve with tzatziki for dipping and some pita bread on the side.
  5. But if serving for dinner, I LOVEEEE to enjoy with a bunch of roasted veggies (in addition to the listed tzatziki and pita bread!). I like to use eggplant, zucchini, broccoli and red onion, which pair well with the flavors in the balls! Chop the veggies up to about the same size and then toss with olive oil, salt and pepper on a large rimmed baking sheet. Roast at 400ºF for about 25ish minutes, or until tender. Serve with the meatballs, tzatziki and some warmed pita bread. Yum-o.

So. Are you digging today’s veggie meatball goodness? Then you should check out these baked sweet potato falafel! Which are also freezer-friendly! Yasssss.

Simple and oh-so-flavorful greek vegetarian meatballs! Filled with chickpeas, walnuts, spinach and sun-dried tomatoes! Healthy, gluten free and freezer friendly!

Yield: about 27 to 29 meatballs

Greek Vegetarian Meatballs

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Baked greek vegetarian meatballs! Simple, healthy, protein packed and freezer friendly! Made with chickpeas, walnuts, spinach and sun-dried tomatoes!

Did you make this recipe?


For the meatballs:

  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • ¼ cup raw walnut halves
  • ¼ cup minced red onion
  • ¼ cup minced sun-dried tomatoes (pat them dry first!)
  • ¼ cup packed fresh parsley leaves
  • 4 large cloves garlic, roughly chopped
  • ½ teaspoon lemon zest
  • juice of ½ a medium lemon
  • 8 ounces frozen chopped spinach, thawed and squeezed dry
  • ⅓ cup oat flour (or all-purpose or white whole wheat)
  • ½ to ¾ teaspoon fine sea salt
  • ¼ teaspoon pepper
  • 1 large egg, lightly beaten

For serving:


  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
  2. To the bowl of a food processor, add the chickpeas, walnuts, red onion, sun-dried tomatoes, parsley, garlic, lemon zest and lemon juice. Pulse until the mixture is well combined and finely chopped. Scrape down the sides of the bowl. Add the spinach to the bowl (break it up with your fingers first!) and pulse until combined and the mixture pulls away toward the sides of the bowl.
  3. Transfer the mixture to a large bowl. Add in the flour, salt and pepper. Mix until combined and the flour is mostly absorbed, then taste and season with additional salt / pepper as needed. Add in the egg and mix again until well combined (if the mixture is too wet to form into balls, add additional flour 1 tablespoon at a time. Don’t add too much, or you’ll dry them out! I usually don’t add any!).
  4. Form the mixture into balls about 1 ½ inches in size (a cookie scoop works great here) and place on the prepared baking sheet. Bake for about 27 to 30 minutes, until firm and lightly browned.
  5. Serve with homemade tzatziki and / or pita bread!

*To keep this recipe dairy free, use your favorite plain unsweetened dairy free yogurt in the tzatziki sauce. Alternatively, a tahini sauce is also delicious here for dunking / drizzling!

**To keep this recipe gluten free, skip the pita bread! Or use your favorite gluten free bread instead!

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