Plant powered not meatballs

Name: Plant powered not meatballs
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 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 ¼tspred pepper flakes 1tsp Himalayan pink salt; Freshly ground black pepper,; to taste; To serve; Cooked spiralized zucchini or spaghetti squash; No-Mato Marinara (page 244); Fresh basil

5 steps

Prep:20minCook:50min

Most store-bought meatballs- vegan or not- are loaded with fillers and other questionable ingredients. Oursimple, 10-ingredient, plant-based meatballs are full of flavor, packed with veggies, wontfallapart, and are bean-free. The perfect 'meat" bal, 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.

Updated at: Thu, 17 Aug 2023 04:00:29 GMT

Nutrition balance score

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Ingredients

4 servings

2 Tbspolive oil

1yellow onion

finely chopped

10 ozcremini mushrooms

chopped

2cloves garlic

chopped

1 ½ cupsquinoa

cooked, cold or room temperature

½ cupalmond flour

1 tspHimalayan pink salt

black pepper

freshly ground

zucchini

Cooked, spiralized, or spaghetti squash

Marinara

No-Mato

fresh basil

Instructions

Step 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.

Step 2

2 While the mushroom mixture cools, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

Step 3

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.

Step 4

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.

Step 5

5 Serve warm over spiralized zucchin or roasted spaghett squash, and top with No-Mato Marinara and fresh basil.