Sheet Pan Vegan Harissa Meatballs

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.

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.

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.

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.

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.

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!