• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Vegan Recipes
  • Vegan Living
  • About
  • Subscribe
  • Shop Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Vegan Appetizers » Walnut Meat-less Balls

    Walnut Meat-less Balls

    Published: Oct 15, 2012 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

    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.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    • Here are more tasty vegan appetizers.
    Previous Post: « Beet Muhummara
    Next Post: Keen-wäh Decadence Bars »

    Reader Interactions

    Comments

    1. Joan says

      March 30, 2014 at 1:16 pm

      I made these today, but I think my oven was too hot, so they came out a little dry. They are really tasty though. I'm now cooking up a pan of carrots, onions and zucchini to which I will add the meat-less balls. Thank you for your post. I will definitely make them again.

    2. Nava says

      March 30, 2014 at 1:19 pm

      Thanks so much for your input, Joan. I will pay a little extra attention to the consistency next time I make these.

    3. Birgit says

      April 25, 2014 at 1:10 pm

      I just made them, and they are really good. I got 11 out of the recipe, but I wonder if maybe they should bake longer at lower heat? They came out on the edge of being burned on the outside, while still somewhat "creamy" on the inside. Great flavor though, so I don't regret it! They go well with my whole wheat penne with chunky vegetable sauce and extra mushrooms, zucchini and onions!

    4. Cheri says

      June 20, 2014 at 1:41 am

      Do these freeze well? Thank you.

    5. Nava says

      June 20, 2014 at 8:27 am

      Cheri — I have tried freezing them, and as long as they're covered well without a lot of air in the container, they do freeze well.

    6. Cheri says

      June 20, 2014 at 11:26 pm

      Great! Thank you!

    7. mandy says

      July 03, 2015 at 6:39 am

      I make these but also add tofu, which may help with keeping the balls moist

    8. Bruno Coutinho says

      November 11, 2015 at 3:12 pm

      Any good dipping sauces good for these?

    9. Nava says

      November 12, 2015 at 7:48 am

      These would be great with our Easy Vegan Barbecue Sauce — http://www.vegkitchen.com/recipes/quick-sweet-and-savory-grilling-sauce/ — or Teriyaki Marinade — http://www.vegkitchen.com/recipes/teriyaki-marinade-2/ Enjoy!

    10. Bruno Coutinho says

      November 14, 2015 at 12:44 am

      Just made them. I found the nutritional yeast flavor to be overwhelming. maybe it depends on the brand.

      I think the sauce you suggested will solve that.

    11. Audrey says

      October 26, 2016 at 1:01 pm

      Can I use regular oats in place of quick oats?

    12. Nava says

      October 26, 2016 at 1:27 pm

      I think so, but it might be best to pulse them in a food processor to make them finer. Good luck!

    13. Vanessa Cooling says

      February 14, 2017 at 2:42 pm

      We thought these were delicious. Great recipe, thanks.

    14. Nava says

      February 14, 2017 at 9:17 pm

      We're glad you enjoyed this recipe, Vanessa!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Vegan Carrot Cake Bliss Balls
    • Gluten-free Vegan Quinoa Bread Rolls
    • Boozy Chocolate Bread Pudding (Vegan)
    • Homemade Chocolates With Dried Apricots And Hazelnuts
    • Massaged Kale Salad with Orange-Miso Dressing
    • Cinnamon Apple Chickpea Cake
    • Protein Chocolate Smoothie Bowl & Cookie Dough Bites
    • Vegan Spinach Artichoke Dip

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Subscribe
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Hook & Porter Media