Meatballs provide protein and texture to otherwise basic dishes like pastas and sub sandwiches. And now non-meat-eaters can enjoy these tasty balls too with this Walnut Meat-less Balls recipe!
These meat-less-balls 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 meat-less balls into a typical tomato sauce and serve over pasta, or you can serve them as a side dish with your favorite gravy. In fact, you can even eat these meat-less balls plain! They make for great party hors d'œuvres. Just arrange them on a platter with some toothpicks and set them out for your guests to enjoy.
How to Make Walnut Meat-less Balls
- Preheat oven.
- Heat olive oil in a frying pan.
- Sauté onions, muchrooms, and garlic until soft.
- Add all ingredients to food processor and blend.
- Form mixture into balls and place on baking sheet.
- Bake covered.
- Uncover, flip, and cook a bit longer uncovered.
- Let meat-less balls cool a bit before serving.
Full directions for how to make Walnut Meat-less Balls are in the printable recipe card at the bottom of the post.
Walnut Meat-less Balls FAQs
Can I use a different type of nut for these meatballs?
We used walnuts for our meat-less balls because they have a nice, rich taste. However, you can use whatever kind of nuts you have on hand! Each nut variety will give your meat-less balls a slightly different flavor, so feel free to experiment.
How should I store leftover meat-less balls?
you can store any leftover meat-less balls in the fridge or the freezer. For the refrigerator, keep your leftover balls in an air-tight container up to 1 week. If you're freezing your meat-less balls, you can freeze them before or after baking them.
Here are more tasty vegan appetizers.
Walnut Meat-less Balls
- 1 tbsp olive oil plus ¼ tsp
- ½ medium yellow onion chopped
- 1 cup button mushrooms chopped
- 2 cloves garlic finely chopped
- 1 cup walnuts
- 2 tbsp tomato paste
- ¼ cup fresh parsley chopped
- 2 tbsp wheat germ
- 3 tbsp quick oats
- 2 tsp tamari
- ½ tsp dried thyme
- ½ tsp paprika
- ½ tsp onion powder
- 1 tbsp nutritional yeast
- 1 tsp 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 mixture 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 meat-less balls cool for five to ten minutes before serving.
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).
*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!