Walnut Meat-less Balls
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.
Recipe Source:
Recipe reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.
Photo Credit: Steve Legato
Number of Servings:
12 balls
Ingredients:
- 1 tablespoon plus 1/4 teaspoon olive oil
- 1/2 medium yellow onion, chopped
- 6 button mushrooms, chopped (about 1 cup)
- 2 garlic cloves, finely chopped
- 1 cup walnuts
- 2 tablespoons tomato paste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons wheat germ
- 3 tablespoons quick oats
- 2 teaspoons tamari
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 1 teaspoon freshly ground black pepper
Directions:
- 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.
Notes:
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.