These IKEA-style Veggie Balls are made with chickpeas, carrots, broccoli, onion, garlic, red bell pepper, corn, and peas. They are baked in the oven and are easy to make. Packed with nutrients and flavor!
These IKEA-inspired veggie balls are packed with nine different vegetables! They are flavorful, healthy, and easy to make. Although they are not gluten-free per recipe, you can easily make them gluten-free if you use gf breadcrumbs.
These vegetable balls are highly versatile, not only can you use them in lots of dishes (served with mashed potatoes, rice, couscous, in salads, wraps, etc.) you can also mix and match the veggies as you want/need.
The trick to making veggie balls, that hold their shape well is to prepare the veggies accordingly. I’m dividing the veggies into two groups: The To-Cook-Veggies and the No-Cook-Veggies. If you don’t pre-cook the vegetables that will lose water and soften when heated, then they will do that when they are formed in a ball, which results in mushy, deformed, too-soft balls. So we are going to chop up the broccoli, carrots, bell pepper, onions, and garlic and cook them in a pan before mixing them with the other veggies (chickpeas, corn, and peas).
Then you only need to add spices and breadcrumbs, form the balls, bake them and you’re done. Easy!
If you’re looking for ‘meatier vegan meatballs’ check out my TVP meatballs.
How to make Veggie Balls
As always you will find the whole recipe in the box below, but I want to give you an overview of the key ingredients and the process with step-by-step photos first.
The Ingredients & Possible Substitutions
You will need:
- red onion
- yellow onion
- red bell pepper
- fresh parsley
- spices: salt, caraway, dried thyme, paprika powder
If you don’t have one thing or the other, don’t stress about it. The most important things to make the mixture stick together are chickpeas and breadcrumbs, but everything else is versatile.
The basic steps
How to serve these IKEA-Style Veggie Balls
You can serve them with:
- Vegan Mashed Potatoes with onions and garlic
- Golden Cauliflower Rice
- Simple Onion Couscous
- Oven Baked Potato Slices
- or use them as a wrap filling
- with a vegan yogurt dip
How to store left-over veggie balls
You can keep them in the fridge for 2-3 days and reheat them in the pan or microwave.
Or you can freeze them for months, and reheat them in the oven, pan, or microwave.
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I hope you enjoy these IKEA-Style Veggie Balls as much as I do! Let me know if you give them a try!
Veggie Balls (IKEA-style)
- 1 red onion peeled
- 1 yellow onion peeled
- 4 garlic cloves peeled
- 3 carrots peeled
- 1 red bell pepper deseeded
- 1 cup broccoli
- 2 cups chickpeas canned, drained
- 1/2 cup parsley
- 1/2 cup corn canned
- 1/2 cup peas
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika powder
- 1/2 teaspoon caraway powder (ground caraway)
- Use a food processor to chop the To-Cook Veggies (onions, garlic, carrots, red bell pepper, and broccoli).
- Cook the chopped veggies in a large pan over medium to high heat until soft.
- Now chop in the food processor the No-Cook Veggies (chickpeas, parsley, corn, and peas).
- Add the cooked veggies, spices, and breadcrumbs to the chickpea mixture and chop until everything is well combined.
- Preheat the oven to 350°F/180°C.
- Form evenly-sized balls (this works best if you use a small ice cream scoop and then roll them in your hands to smooth them out). Place them on a baking tray lined with parchment paper. You can spray them with oil for a bit more crispiness.
- Bake them for 25 minutes at 350°F/180°C until golden and crispy on the outside.
- Then they are ready to enjoy with rice, mashed potatoes, couscous, in wraps, in salads, etc.!