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These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing!

These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com

These Sheet Pan Vegan Harissa Meatballs are a vegan dream! The meatballs are made with Impossible meat and a mix of harissa paste, garlic and mint. Baked until crispy and served with the best plate of food – romaine with a lemon avocado dressing, roasted chickpeas & zucchini and pita & hummus for dipping. This is better than takeout and super delicious!

Step One: Prep the Vegan Meatballs

These vegan meatballs are some of the best I’ve ever made – and I’m in love with my Spaghetti & Meatballs recipe! They are great for meal prep – make them on a Sunday and have a high protein meat substitute for salads and bowls!

I used my favorite vegan meat – Impossible. But you could sub with Beyond Meat too. First I added all of the meatball ingredients to a bowl, except for the meat. This way the meatballs don’t get overworked.

These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com

The filling requires:

  • aquafaba – the canning liquid from chickpeas
  • yellow onion 
  • garlic
  • harissa paste
  • dried oregano
  • cumin
  • salt & pepper
  • bread crumbs
  • lemon zest

Once all of that is mixed, add the vegan meat and mix until combined. Cover and place in the fridge for an hour.

After the meatballs have marinated, pull them out of the fridge and prep a baking sheet with parchment paper. I like to use a cookie scoop to form the meatballs, that way they are all the same size. Add some oil to your hands and get to rolling. Place the finished meatballs on the baking sheet and set aside.

These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com
These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com

Step Two: Make the Chickpeas & Zucchini

Right after prepping the meatballs, we are going to prep another baking sheet of chickpeas and zucchini.

To another parchment-lined baking sheet add a can of drained & rinsed chickpeas – you can use the same one you got the aquafaba from for the meatballs. Cut a zucchini into half moons and add them to the baking sheet too.

Toss the chickpeas and zucchini in a little oil, smoked paprika, garlic powder, salt & pepper. Toss to coat everything and place both baking sheets in the oven.

These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com

Step Three: Make the Avocado Dressing

To give this recipe another burst of flavor, we are making an herby, lemony, avocado dressing.

Here is what you need:

  • lemon juice
  • red wine vinegar
  • olive oil
  • fresh herbs – I used a mix of mint, basil & parsley
  • garlic
  • avocados 
  • pepper

Add everything to a bowl and mix to combine. You can add a little salt if you want, but I think you get plenty of tang from the lemon juice and vinegar.

These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com

Step Four: Assemble & Serve

When you pull the meatballs out of the oven they should be nice and crispy on the outside and cooked through. The zucchini should have a little char, but also be cooked through.

These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com

To assemble, add chopped romaine to each plate and top it with some thinly sliced red onion. Add the meatballs, zucchini and chickpeas. Drizzle with the avocado dressing and serve with hummus & pita on the side.

This is the perfect plate of food. You get healthy fats, plenty of protein and veggies. You can easily make these for meal prep and eat them all week!

These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com
These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com

Sheet Pan Vegan Harissa Meatballs

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time: 1 hour
Total Time: 1 hour 40 minutes
These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing!
5 from 2 ratings

Ingredients

FOR THE MEATBALLS

  • 3 tablespoons aquafaba see notes
  • 1/2 large yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon harissa paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup bread crumbs
  • 1 tablespoon lemon zest
  • 12 ounces Impossible ground "beef" or sub Beyond Meat
  • olive oil for forming the meatballs

FOR THE ZUCCHINI & CHICKPEAS

FOR THE AVOCADO DRESSING

FOR SERVING

Instructions
 

  • Add all of the meatball ingredients (except for the beef & oil) to a mixing bowl. Mix together with a fork. Add the "beef" and continue to mix until everything is incorporated. Cover and place in the fridge for 1 hour.
  • Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
  • Add all of the chickpea & zucchini ingredients to one of the baking sheets and toss to coat evenly.
  • Add some oil to your hands and use a cookie scoop (or spoon) to measure out the meatballs and roll them until smooth. Place the finished meatballs on the other baking sheet. I was able to make 18 meatballs, but it will depend on how big you make them.
  • Place both baking sheets in the oven for 10 minutes. Flip the meatballs and toss the chickpeas. Place back in the oven for 10-15 minutes, or until the meatballs are cooked through and the zucchini is tender/crisp.
  • While the meatballs are in the oven, add all of the avocado dressing ingredients to a bowl and mix to combine. Set aside.
  • To assemble, add romaine to each plate and top it with some red onion. Add the meatballs, zucchini and chickpeas. Drizzle with the avocado dressing and serve with hummus & pita on the side.

Video

Notes

  • Aquafaba is the canning liquid from a can of chickpeas. When you drain the chickpea can, place a bowl under the strainer to catch the liquid.
Calories: 465kcal, Carbohydrates: 33g, Protein: 21g, Fat: 30g
Cuisine: Mediterranean
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Sheet Pan Vegan Harissa Meatballs are a high protein vegan meal idea. Served with roasted zucchini, chickpeas and avocado dressing | ThisSavoryVegan.com