Crispy Cabbage-Zucchini Meatballs – Two Ways

 These crispy, plant-based meatballs are packed with shredded cabbage and zucchini, making them a delicious low-FODMAP option. They are baked to perfection with a crispy outer layer and a tender inside, thanks to the combination of simple, wholesome ingredients. Whether you enjoy them as a hearty meal on a plate with a creamy hummus dip or as fun, colorful shashlik skewers, these meatballs will be a great addition to your plant-based menu.

Veggie Meatballs 

Recipe

Ingredients:

• 1 ½ cups shredded cabbage

• 1 ½ cups shredded zucchini

• ½ cup ground flaxseeds

• ¼ cup nutritional yeast

• ½ cup tofu or soy-based meat substitute, crumbled

• 1 tbsp psyllium husk

• ½ cup rice flour

• ½ tsp xanthan gum

• 1 tsp smoked paprika

• ½ tsp black pepper

• ½ tsp salt

• ½ tsp cumin

• ½ tsp oregano

• ¼ tsp chili powder

• ¼ cup hummus (for serving, optional)

• Rice flour (for sprinkling before baking)

Instructions:

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. In a large bowl, mix shredded cabbage and zucchini with flaxseeds, nutritional yeast, tofu or soy-based meat substitute, psyllium husk, rice flour, and xanthan gum.

3. Add smoked paprika, black pepper, salt, cumin, oregano, and chili powder. Stir well until combined.

4. Let the mixture sit for 10 minutes to allow the psyllium husk and xanthan gum to bind everything together.

5. Shape the small meatballs and place them on the baking sheet.

6. Sprinkle with rice flour to create a crispy texture.

7. Bake for 30–35 minutes, flipping halfway through, until golden and firm.

8. Serve in two ways:

• On a plate: Pair with a creamy hummus sauce and fresh greens.

  
  
  

• As shashlik skewers: Thread onto skewers with lettuce, tomato, bell pepper, olives, and lime slices or any other veggies you want!

  
  
  

Optional Toppings:

• Drizzle with hummus

• Sprinkle with crushed nuts or seeds

• Add a dash of smoked paprika for extra flavor

Storage Tips:

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 2 months. Reheat in the oven for best texture!

Nutritional Information:

1. Per Meatball:

• Calories: 58 kcal
• Protein: 3 g
• Carbohydrates: 6 g
• Fat: 2 g

2. Vegan Shashlik Skewers (per serving - 1 skewer, approx. 100g):

• Calories: ~150-200 kcal
• Protein: ~10g
• Fat: ~5g
• Carbohydrates: ~10-15g
• Fiber: ~2-4g (depends on the vegetables used)
• Sugars: ~3-6g (from veggies like peppers or tomatoes)

Why You’ll Love These Vegan Meatballs:

✅ Super crispy without frying
✅ Gluten-free & high-protein
✅ Fun to serve in different ways
✅ Perfect for meal prep & packed lunches

These vegan meatballs are so versatile—whether you’re craving a classic plate meal or something fun like skewers, they’re guaranteed to be a hit!

Would love to hear how you serve yours—let me know! 😊🍽🍢