plant-powered not-meat balls
WITH ZOODLES AND NO-MATO MARINARA
Most store-bought meatballs—vegan or not—are loaded with fillers and other questionable ingredients. Our simple, 10-ingredient, plant-based meatballs are full of flavor, packed with veggies, won’t fall apart, and are bean-free. The perfect “meat” ball, if you ask us! Serve atop a bed of zucchini noodles along with our No-Mato Marinara for a clean, vegan twist on classic spaghetti and meatballs.
Yield 16 balls
Prep Time 20 minutes
Cook Time 45 minutes
80:20
2 tbsp olive oil
1 yellow onion, finely chopped
10 oz cremini mushrooms, chopped
2 cloves garlic, chopped
1½ cups cooked quinoa, cold or room temperature
½ cup almond flour
2 tsp dried Italian seasoning
¼ tsp red pepper flakes
1 tsp Himalayan pink salt
Freshly ground black pepper, to taste
To serve
Cooked spiralized zucchini or spaghetti squash
Fresh basil
1 In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for about 7 minutes or until fragrant. Add the mushrooms, increase the heat to medium-high, and cook for 10 to 15 minutes. (Wait until the liquid evaporates, and keep cooking the mushrooms until they brown nicely.) Add the garlic, stir, and transfer the mixture to a large bowl. Let cool to room temperature.
2 While the mushroom mixture cools, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
3 In a food processor, combine the cooled mushroom mixture and the cooked quinoa. Blend well until a hearty mixture is formed. (It should stick together.) Return the mixture to the large bowl, and add the almond flour, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
4 Using a heaping tablespoon (about 2 tablespoons per ball) of mixture, form balls using damp hands. Place them on the prepared baking sheet, and bake for 30 minutes, turning halfway through.
5 Serve warm over spiralized zucchini or roasted spaghetti squash, and top with No-Mato Marinara and fresh basil.
plant-powered not-meat balls