Vegan Meatballs

Servings: 4 servings

Author: Chef Abbie Gellman RD

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

Side Dish Main Course Appetizer

Vegan mushrooms plant based

Instructions

1 Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or foil
OR spray regular muffin tins with oil spray.
2 In a skillet over medium-high heat, add oil. Add onions and saute until
translucent, approximately 4 minutes. Add garlic and saute 30 seconds. Add
mushrooms, salt, and pepper and saute 15 minutes until most of the moisture is
released and mushrooms are cooked down.
3 Add wine and deglaze skillet (scraping up brown bits). Cook another 5 to 10
minutes. Add oregano, sage, red pepper flakes, parsley, and beans. Turn off heat
and allow to cool slightly.
4 In a small bowl, mix chia with 2 ½ tablespoons of water. Allow to sit
approximately 5 minutes to set.
5 In a food processor, add entire contents of skillet mixture. Process until
smoother (can be slightly chunky) and move into a bowl. Add in chia water
mixture and combine well. Add in quinoa and mix well.
6 Form 12 balls the size of golf balls. Place each in a muffin tin spot or place
on a baking sheet in a single layer. Bake in oven for 25 minutes until golden
brown. Serve on their own or with tomato basil or marinara sauce.