Grab the bag of split peas in your pantry and make a batch of baked split pea meatballs! They are vegan, gluten-free, high in protein & fiber, and so tasty, both for meals and snacking!

Yellow Split Pea Love

The only way I ate split peas for the first two decades of my life was in soup form. Specifically, my mother's soul-satisfying, and so flavorful, split pea soup (always accompanied by homemade--by my Dad--biscuits or cornbread). Mom always used yellow split peas, which have a milder flavor than the green variety, so I've always preferred them.

Green split peas, not yellow, are the default in most U.S. supermarkets, so I was over the moon when I recently discovered that my local Mexican grocery stores keep the yellow variety in stock in stock. Yippee whahoo!  (Question: Am I the sole person on this planet who cheers for split peas?).

I bought (ahem) a few bags. Make that many  (too many?) bags. Plan on witnessing my split pea spending spree in some upcoming posts, beginning right now with these lovelies: Baked Split Pea Meatballs. 

Split Peas are Pure Power

If split pea soup is not your jam, then these hearty, no-meat meatballs may be the recipe that sway you to split peas more generally.

I sure hope so, because, oh my goodness, split peas--whether green or yellow--are one heck of a power food to add to your eating agenda! They are an all-in-one balance of healthy carbohydrates, protein, and even trace amounts of healthy fat.

Split peas are rich in the type of carbohydrates we all need: high-fiber, slow-burning carbs. Split peas have a low glycemic index (that means no blood sugar spikes after eating a bowlful) and a whopping 16 grams of fiber per cooked cup. Plan to feel happy, satisfied and energized for many hours. 

Split peas are also rich in B vitamins (especially folate and thiamin), manganese, magnesium, zinc and folate. They are serious defense against the winter cold season! In closing for this mini cheerleading session, you can reap all these split pea benefits for about $1 per 1-pound bag.

Ingredients for Baked Split Pea Meatballs

All righty, let's get back to the meatballs, shall we? The ingredients are familiar, frugal, and pantry-friendly:

• Yellow split peas (green split peas work, too)
• Long grain brown rice
• Chopped onions
• Garlic
• Italian herb blend or herbes de Provence (or many other options; see recipe notes)
• Chickpea flour 
• Fresh parsley
• Olive oil (or the oil of your choice)
• Salt & pepper

How to Make Split Pea Meatballs 

Begin by sautéing a medium onion, chopped, in a bit of olive oil (or the oil of your choice) until softened. It should take about 6 to 7 minutes. Add the minced garlic and dry herbs to the saucepan and cook, stirring for 1 more minute. 

Add the split peas,

Add 4 cups of water and bring to a boil. Continue to boil for 15 minutes and then reduce the heat to low. Cover the saucepan and cook for 40 to 45 minutes longer, or until the rice is cooked through, the peas are very tender, and most (but not all) of the liquid is absorbed. You cannot quite tell from the photo below, but there is still some liquid in the pan.

Add the parsley, chickpea flour, salt and pepper to the pan. Stir to combine, smooshing (that's my highly technical lingo) the peas and rice so that some of the peas and rice are broken down (but not all), and the mixture comes together into a dough, Be vigorous with your stirring, but not manic--aim for a rustic mix (some smooth, some bumpy) for the best texture.

Once mixed, the consistency of the meatball dough should come together, but still be moist. If it seems dry, add a few teaspoons of additional water; if too wet, add a few teaspoons more chickpea flour.

Scoop and Shape the Meatballs

Scoop out heaping tablespoons of the meatball dough. I used my trusty small cookie scoop, but a regular spoon will likewise do the trick. Roll each portion into a ball and place on a parchment paper-lined baking sheet.

You may need to stop and wipe off your hands as you roll the meatballs (the meatball dough is tacky). 

Bake the Meatballs

Bake in a preheated 425F oven for 12 to 15 minutes until the meatballs are golden brown and appear crispy at the edges. If you like, give the meatballs a spritz of cooking spray before baking (or in the last few minutes) for extra crispiness.

Will you eat a big plate of these for dinner, with some spiralized vegetables, or more rice? Enclose a few in a warm piece of pita or naan?

Or eat them straight up (or dipped in warm marinara) as a newfangled snack?!

I suggest making a double batch and trying all of the above!

Happy cooking (and eating)!

More Split Pea Recipes to Try:

1. 1-Ingredient Split Pea Tortillas {Vegan, Grain-Free}
2. Swedish Split Pea Falafel {Grain-free, Vegan, Baked}
3. Split Pea & Green Pea Soup {4 ingredients, Vegan, High Protein}
4. Swedish Yellow Split Pea Soup {Vegan}

[tasty-recipe id="21535"]