Vegan Sun-Dried Tomato & Basil Meatballs

7 things you may not have.

The method's theirs. Go give them the click.

Ingredients

1 Tbsp flaxseed meal ((to make flax eggs))
2 ½ Tbsp water ((to make flax eggs))
2 Tbsp olive oil ((divided // plus more for sautéing))
3 cloves garlic, minced
1/3 cup panko bread crumbs ((gluten-free for GF eaters))
1/3 cup loosely packed fresh basil ((chopped))
1/3 cup loosely packed chopped sun-dried tomatoes ((dry, not in oil))
1/3 cup vegan parmesan cheese
1 pinch each sea salt and red pepper flakes ((plus more to taste))
1 Tbsp dried oregano ((optional // or 2 Tbsp freshly chopped oregano per 1 Tbsp dried))
1 (15-ounce) can chickpeas* ((drained, rinsed and dried))
2 Tbsp vegan parmesan cheese
3 Tbsp panko bread crumbs ((gluten-free for GF eaters))

1 meatballs per serving

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.