Pea ‘Meatballs’ with Zucchini & Pesto Recipe


Pea ‘Meatballs’ with Zucchini & Pesto Recipe

Make your next spaghetti dish vegan and try our vibrant Pea ‘Meatballs’ with Zucchini & Pesto Recipe.

Pea ‘Meatballs’ with Zucchini & Pesto Recipe

Serves 4

400 can chickpeas, rinsed and drained

1/2 cup frozen peas, thawed

2 tbsp white chia seeds, plus extra to roll

1/4 cup mint leaves

1/4 cup parsley leaves

2 spring onions, chopped

1 tbsp lemon juice 

1/4 cup oats

1 tbsp extra-virgin olive oil, plus extra to brush

2 cups kale leaves, torn

3 zucchini, spiralised

1/2 cup store-bought vegan pesto, to serve

Micro lemon balm (optional), to serve

Lemon wedges, to serve


How to make our Pea ‘Meatballs’ with Zucchini & Pesto Recipe

1. Preheat the oven to 200°C (180°C fan forced). Place the chickpeas, peas, broad beans, white chia seeds, mint leaves, parsley leaves, spring onion, lemon juice and oats in a food processor. Season well with salt and pepper and then process until smooth. 

2. Using damp hands, roll tablespoonful-sized portions of the mixture into balls. Roll in the extra chia seeds to coat. Place the balls on a baking tray lined with baking paper and brush with extra olive oil. Bake in the oven for 10 minutes, or until golden. 

3. Meanwhile, heat the olive oil in a large non-stick frying pan over high heat. Add the torn kale leaves and spiralised zucchini and cook, tossing, for 30 seconds to 1 minute, or until just wilted. 

4. Divide the zucchini and kale mixture between plates. Top with ‘meatballs’ and serve with store-bought pesto, micro lemon balm and lemon wedges.



You can make the ‘meatballs’ a day in advance. Keep them refrigerated before rolling in the chia seeds and baking. 


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