HerbYvore Meatless Meatballs Recipe


In the spirit of World Pulses Day, this HerbYvore recipe by plant-based nutritionist Healthy with Ania is sure to satiate. These meatless meatballs are a quick n’ easy recipe you can whip up after a busy day at work, and are ideal for the family or a dinner party.

  • 125g ๐—›๐—ฒ๐—ฟ๐—ฏ๐—ฌ๐˜ƒ๐—ผ๐—ฟ๐—ฒโ„ข๏ธ ๐—ฃ๐—น๐—ฎ๐—ป๐˜ ๐—ฃ๐—ฟ๐—ผ๐˜๐—ฒ๐—ถ๐—ป ๐—•๐—น๐—ผ๐—ฐ๐—ธ (half block)
  • 30g chickpea/ besan flour
  • 1ยฝ tablespoons soya sauce (tamari if gluten free)
  • Freshly chopped herbs (choose your favourite basil, parsley, dill)
  • โ…“ cup HerbY-Cheese Parmesan
  • ยผ teaspoon garlic powder
  • 1ยฝ tablespoon of water
  • Oil (cooking spray)
    (Makes 6 meatballs)


  1. Crumble HerbYvore Plant Protein Block.
  2. Preheat the oven to 200ยบC.
  3. Mix crumbled Plant Protein Block with all the ingredients until well incorporated.
  4. With wet hands form meatballs by rolling the mixture (about tablespoon) between your hands in circular motion.
  5. Coat meatballs with a layer of oil (spray or brush)
  6. Bake in the oven for approx. 20 minutes till golden brown.


Note: This recipe works really well without using salt. Suggest to serve with simple tomato sauce and spaghetti, we would recommend a simple seasoning, but you can also prepare it with green curry paste (just add a tablespoon) or spicy rendang paste.