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Vegetarian Meatballs With Lemon Tahini Sauce

Vegetarian Meatballs full of flavor & protein! Garbanzo beans, tamari, tahini, & whole grain rice, plus Tahini Sauce. Perfect for salads, pitas, or wraps.

Course Entree
Cuisine American
Keyword Meatballs
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 11 servings
Calories 299 kcal
Author Inspired By Sammy T's Restaurant


For The "Meatballs:"

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 small cloves garlic, finely chopped (or 1/2 teaspoon garlic powder)
  • 1/3 cup fresh parsley leaves and stems, finely chopped (keep the chopped stems separate)
  • 1 15 ounce can garbanzo beans - drained, rinsed and ground or coarsely chopped, 15-
  • 3 slices whole wheat bread, blended in food processor
  • 1/3 cup sesame Tahini
  • 1/4 cup Tamari (or low sodium soy sauce)
  • 1 cup cooked whole grain or brown rice
  • 1 teaspoon pepper
  • 1/3 cup raw wheat germ

For The Lemon Tahini Sauce:

  • 1/4 cup sesame Tahini
  • 1/3 cup Tamari
  • 1/2 small onion, finely chopped
  • 1/4 of a green pepper, finely chopped
  • 1 stalk celery, finely chopped
  • 3 tablespoons finely chopped parsley
  • 2 cloves garlic, minced
  • 1/3 cup lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil


For The "Meatballs:"

  1. Gently saute onions, garlic, and parsley stems in olive oil until the onions are slightly browned.
  2. In a large bowl, mix onions together with remainder of ingredients EXCEPT the wheat germ.
  3. Spray hands with cooking spray to make handling the veggie balls easier. Use a 1½ inch scoop to ensure each meatball is the same size, and roll them by hand to give them a nice round shape (this recipe should yield 20-22 veggie balls).
  4. Coat each veggie ball in raw wheat germ and bake on a parchment-lined baking sheet for 10 minutes at 400 degrees, or until heated through.
  5. Serve over a bed of bibb lettuce, pea shoots, microgreens, snap peas, ribbons of cucumbers & carrots, or in pitas with sautéed green peppers and onions. Finish with Lemon Tahini Sauce & roasted sunflower seeds.

For The Lemon Tahini Sauce:

  1. In a food processor, combine the Tahini, Tamari, onion, bell pepper, and celery. Puree well if you want a smoother texture.
  2. Add the lemon juice, parsley and black pepper and process just until mixed.
  3. With motor running, add oil slowly until desired consistency is reached.

Recipe Notes

Lemon Tahini Sauce adapated from Arthur Gordon, Irregardless Cafe, Raleigh N.C.