Angel’s Pulse balls: A Plant-Based Twist on Spaghetti and Meatballs
For many families, spaghetti and meatballs is the ultimate comfort meal. But what if you could enjoy the same hearty, satisfying dish without the heaviness of meat, processed ingredients, or excess oil? Enter Angel’s Pulse balls—a wholesome, plant-based alternative to traditional meatballs. Made with chickpeas, lentils, oats, and flavorful herbs, these pulse-based “meatballs” are nourishing, protein-rich, and every bit as delicious as the classic version.
This recipe isn’t just about replacing meat—it’s about upgrading your plate with whole-food ingredients that fuel your body, support your health, and deliver big on flavor.
Why Choose Pulse-Based Meatballs?
“Pulses” is the culinary term for dried beans, lentils, and peas. They’re affordable, nutrient-dense, and sustainable. By combining chickpeas and lentils in this recipe, Angel’s Pulse balls offer:
- Protein Power: Lentils and chickpeas are both protein-rich, making these meatballs filling and energizing.
- Fiber Boost: High fiber content supports digestion and helps keep you full longer.
- Heart Health: Pulses are naturally cholesterol-free and rich in minerals like magnesium and potassium.
- Sustainability: Growing pulses uses less water and energy than raising livestock, making this recipe planet-friendly.
With oats for texture, flaxseed for binding, and a blend of Mediterranean herbs, these pulse balls deliver comfort food vibes in a healthier package.
Tips & Variations
- Boost the Flavor: Add miso paste or coconut aminos for a savory depth.
- Oil-Free Crisp: Thanks to oats, these bake up golden without a drop of oil.
- Sauce Pairings: Pair with marinara for a classic Italian experience, or drizzle with a tahini-lemon sauce for a nightshade-free option.
Serving Suggestions
Angel’s Pulse balls are incredibly versatile. Enjoy them in the classic spaghetti and meatballs combo, but don’t stop there. Try them in:
- Meatball subs with whole-grain bread and roasted peppers.
- Mediterranean bowls with hummus, cucumbers, and pita.
- Salad toppers for a boost of protein and texture.
- Party appetizers with toothpicks and dipping sauce.
Wherever you’d use a meatball, Angel’s Pulse balls make a plant-based swap that doesn’t compromise taste or texture.
Why You’ll Love Angel’s Pulse balls
This recipe proves that comfort food and clean eating can go hand in hand. Instead of heaviness, you get nourishment. Instead of processed ingredients, you get whole foods. And instead of compromise, you get flavor, texture, and satisfaction that even meat-eaters will love.
So the next time spaghetti and meatballs is on the menu, give your body—and the planet—a gift by choosing Angel’s Pulse balls.
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Angel’s Pulse Balls
Ingredients
Dry / Raw Ingredients
- 1 ½ cup 1 can cooked chickpeas (drained and rinsed if canned)
- 1 ½ cup 1 can cooked green or brown lentils (well-drained)
- 1 cup rolled oats
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 tablespoon ground flaxseed for binding
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon dried parsley
- 1 ½ teaspoon smoked paprika [optional omit if sensitive]
- ½ teaspoon salt adjust to taste
- Fresh ground black pepper to taste
Moisture (as needed)
- ½ – 1 cup low-sodium vegetable broth or water
Instructions
Prepare
- Add rolled oats, chickpeas and lentils to a food processor and pulse until the mixture is mostly broken down with a slightly chunky texture.
Sauté Onion and Garlic
- In a nonstick skillet over medium heat, sauté chopped onion in a splash of broth for 3–4 minutes, until soft. Add minced garlic and cook 30 seconds more. Let cool slightly.
Combine Mixture
- In a large bowl, mix:
- Oat, Chickpea, and lentil mixture
- Sautéed onion and garlic
- Flaxseed, herbs, and seasonings
- Mix thoroughly with a spoon or hands. If the mixture feels dry, add broth 1 tablespoon at a time until it holds together when squeezed.
Shape Meatballs
- With damp (or gloved) hands, roll mixture into 1½-inch balls (makes about 40-45 meatballs). Place on a parchment-lined baking sheet. I use a cookie dough scoop.
Bake
- Preheat oven to 375°F (190°C).
- Bake meatballs for 15 minutes, flip carefully, and bake an additional 10–12 minutes until lightly browned and firm to the touch. Or you can also air fry them for 15 minutes, turn, and check every 2 minutes for doneness.
Serve or Store
- Serve: Enjoy warm over whole grain pasta, zucchini noodles, or on a bed of greens with tahini-lemon drizzle.
- Store: Cool completely. Refrigerate in airtight container up to 4 days, or freeze with parchment between layers for up to 1 month. Reheat in oven or skillet until warmed through.
Notes
• Add umami depth: Add 1 tablespoon white miso paste or coconut aminos to boost flavor.
• No oil needed: These crisp up beautifully without oil thanks to the oat base.
• Try this sauce pairing: Blend tahini, lemon juice, garlic, and water for a creamy nightshade-free drizzle or pair it with my marinara sauce!
