Authentic, tasty, low-carb Mexican recipes

Mexican Vegetarian Meatballs

Mexican Vegetarian Meatballs

Vegetarian Meatballs

Meat Free, Keto-Friendly, Low Carb Meatballs with a Mexican Twist!
Course Main Course, Side Dish
Cuisine Mexican
Keyword Keto, Meatballs, Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people


  • 1 tablespoon ground flaxseed
  • 1 ½ cups cooked mung beans
  • ½ cup California Black Ripe Olives finely chopped
  • ½ cup white onion finely chopped
  • 1 garlic clove minced
  • 2 tablespoons sun dried tomatoes chopped (not in oil!)
  • ¼ cup fresh parsley chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons tomato sauce no sugar added


  • Preheat oven to 350ºF. In a small bowl, combine flaxseed with 3 tablespoons of water. Set aside for at least 10 minutes.
  • In a medium sized bowl, mash beans with a fork or potato masher or pulse in a food processor until a smooth texture forms. Add olives, onion, garlic, sun dried tomatoes, parsley, spices and tomato sauce. Once your flax “egg” has gelled, add it to the mixture too. Mix to combine.
  • Roll bean mixture into 1½-inch balls and space evenly on a parchment paper lined baking sheet. Cook for 20 minutes, remove from oven, flip, and cook for another 5-10 minutes. The balls should be gently browned when done.
  • Serve warm or cold over salad

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