These meatballs are flavorful and replicate a traditional meatball quite nicely, but without the heaviness that comes from the meat. You get a nice punch of protein from the walnuts and immune-boosting benefits from the mushrooms, onions, garlic and parsley. You can throw these into a typical tomato sauce and serve over pasta or as a side dish with your favorite gravy. Recipe reprinted with permission from Kicking Cancer in the Kitchen* by Annette Ramke & Kendall Scott (© 2012 Running Press, a member of the Perseus Books Group).
Yield: 1 dozen
- 1 tablespoon plus ¼ teaspoon olive oil
- ½ medium yellow onion, chopped
- 1 cup button mushrooms, chopped
- 2 garlic cloves, finely chopped
- 1 cup walnuts
- 2 tablespoons tomato paste
- ¼ cup fresh parsley, chopped
- 2 tablespoons wheat germ
- 3 tablespoons quick oats
- 2 teaspoons tamari
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 tablespoon nutritional yeast
- 1 teaspoon freshly ground black pepper
Preheat oven to 375°F.
In a frying pan, heat the olive oil over medium heat. Sauté the onions, mushrooms and garlic for about four minutes, or until soft. Transfer the sautéed onions, mushrooms and garlic to a food processor; add all remaining ingredients and blend until smooth.
Form into small balls (about the size of a golf ball) and place on a lightly oiled cookie sheet. Bake covered for thirty minutes. Then uncover, flip meatballs and bake for an additional ten minutes uncovered. Let them cool for five to ten minutes before serving.
Kendall’s Tasty Tip: These also make great party hors d’oeuvres – and when you’re feeling up to it, have a little get-together just to celebrate you. Just arrange the meatless balls on a platter with some toothpicks and set them out for the guests to enjoy.
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- Here are more tasty vegan appetizers.