By Vegan Meatballs and Roasted Brussels Sprouts with Marinara Dipping Sauce is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Vegan Meatballs and Roasted Brussels Sprouts with Marinara Dipping Sauce captures the essence of healthy & special diet|gluten-free while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Vegan Meatballs and Roasted Brussels Sprouts with Marinara Dipping Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Vegan Meatballs:
1 (15 ounce) can chickpeas, drained and rinsed
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup all-purpose flour (or gluten-free flour if desired)
1 egg (or flax egg for a vegan option)
For the Brussels Sprouts:
1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Marinara Dipping Sauce:
1 (15 ounce) jar marinara sauce
1 tablespoon chopped fresh basil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
PREPARATION STEPS
1. Prepare the Vegan Meatballs:
Mash Chickpeas: In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.
Mix Ingredients: Add the chopped parsley, cilantro, onion, minced garlic, cumin, coriander, salt, black pepper, flour, and egg (or flax egg). Mix until well combined.
Form Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter.
2. Roast the Brussels Sprouts:
Preheat Oven: Preheat your oven to 400°F (200°C).
Season Brussels Sprouts: In a bowl, toss the halved Brussels sprouts with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
Roast: Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are golden and crispy, flipping halfway through.
3. Cook the Vegan Meatballs:
Heat Oil: In a skillet, heat a little olive oil over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Alternatively, you can bake them in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through.
4. Prepare the Marinara Dipping Sauce:
Combine Ingredients: In a small saucepan, combine the marinara sauce, chopped basil, minced garlic, salt, and black pepper. Heat over low heat until warmed through.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
