Vegan Meatlessballs

One of the fun parts of cooking vegan, vegetarian, or just healthier meals is the challenge of transforming classic meals.  It’s a lot of trial and error, but nailing a new recipe makes it worth it, at least to me.  I’m a total nerd that way though 😉

Anyway, spaghetti and meatballs.  Pretty standard right?  Totally, but the trick here was to make a meatless version, and to not use and of that fake soy meat CRAPola.  As I have mentioned before, I really try to limit imitation foods and soy.  Soybeans often times contain A LOT of GMO’s and the fake meats, cheeses, etc, are often times heavily soy and or processed —> no bueno!!!

K enough with that rant, onto the Meatless meatball, actually more like beanballs?

You will need:

  • 1 can (15oz) organic cannellini beans, drained and rinsed
  • 1 flax egg – 1 tablespoon ground flax +2 tablespoons warm water, set aside for a few minutes to gel
  • 1/2 medium onion – chopped
  • 1 tablespoon tomato paste – mix with a little water to thin before adding to mixture
  • 2-3 garlic cloves, minced
  • a large handful of parsley – chopped
  • 1/2 cup bread crumbs
  • 1 heaping tablespoon dried oregano
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Enough of your favorite red pasta sauce to cover and serve with pasta, i used about 2 cups

Now for the easy part…

  1. Pre-heat over to 350.
  2. In a food processor, pulse beans a few times.  You want them chopped, but not pureed.  Keep it choppy.
  3. In a large bowl, transfer beans and mix in tomato paste.  After combined, toss in the rest of the ingredients and mix together.
  4. Roll mixture out into balls, place on baking sheet, then toss them in the oven.
  5. Bake for 20-25 minutes.
  6. In a large saucepan, heat sauce.  Place meatballs in sauce.  Spoon sauce over meatballs, make sure to coat them all.
  7. When meatballs are all coated and sauce is heated, top the meatless balls over some pasta and Enjoy!!




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