I was actually really skeptical about these and so pleasantly surprised!!  They were really good – the taste (not strong, perfect for taking on a sauce) and the texture were great!  I served them over roasted spaghetti squash with jarred pasta sauce on top (Muir Glen’s Garden Vegetable).  Afterward I tried one dipped in a little mixture of tamari and sweet chili sauce.  Both were fantastic.  You could use in whatever way you might use a real meatball (spaghetti & meatballs, meatball subs, meatball appetizers).  Again, the flavor of these is NOT strong, so it’s great with a flavorful sauce.  If you want to make them stand alone, you might experiment with upping the spices and tamari.  Perhaps add some fresh basil?  I adapted this recipe for this final product.

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  • 1/4 cup green lentils, rinsed and cooked ahead of time in 3/4 – 1 cup of water
  • 1/3 cup brown rice, cooked and drained ahead of time in a lot of water (see notes)
  • 1/4 cup rolled oats (thick or quick, doesn’t matter!)
  • 1/3 cup unsalted roasted sunflower seeds
  • 1/4 cup chickpea (garbanzo bean) flour
  • 1/8 tsp nutmeg
  • 1/2 tsp ground black pepper
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground mustard seed powder
  • 1 Tbsp reduced sodium tamari or soy sauce (or more to taste)
  • 2 Tbsp olive oil
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp balsamic vinegar
  • 1 tsp agave nectar or sweetener of choice (maple syrup, honey)

Combine everything in a food processor and pulse until well combined and looking like the texture of ground meat.  Don’t puree it!

Preheat oven to 400 degrees.  Form into balls – mine were about 1 1/2″ in diameter and it made 15.  Wetting hands before forming can help them from sticking to your hands.

Bake for about 15 – 25 minutes, flipping over partway through.  Cool on pan for 10 minutes after to let them harden up a bit.  Serve how you wish!

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3 thoughts on ““Meat”balls

  1. Pingback: Roasted Spaghetti Squash | Plant Based for Health

  2. Pingback: This Week’s Menu | Plant Based for Health

  3. Pingback: This Week’s Menu | Plant Based for Health

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