California Walnut Meatless Meatballs (Foodservice)
Description
California Walnut Meatless Meatballs present a plant-forward twist on a classic Italian comfort food, providing a satisfying texture and rich flavor without using beef. Finely chopped walnuts serve as the base, adding richness, structure, and umami when combined with aromatics, grains, and herbs. Baked until just firm, these versatile meatballs work well as an appetizer, a main course, or part of a menu, paired with walnut pesto or Muhammara. Designed for both foodservice flexibility and home cooking, they demonstrate how California walnuts can support familiar dishes while meeting the growing demand for tasty meat alternatives.
Ingredients
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2 Tbsp (1 oz or 28 g) Olive oil
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½ cup (2 1or2 oz or 70 g) Minced onion
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2 tsp (1/5 oz or 6 g) Minced garlic
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2 Tbsp (1 1/3 oz or 34 g) Tomato paste
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1 cup (4 oz or 110 g) California walnuts
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½ cup (3 oz , 80 g) Cooked brown rice
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½ cup (3 oz or 90 g) roasted red peppers, chopped
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½ cup (2 oz or 60 g) Panko breadcrumbs
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½ cup (2 oz or 56 g) Parmesan cheese, grated
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4 Tbsp (1/2 oz or 14 g) Italian parsley, chopped
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2 large (4 oz or 110 g) Eggs, beaten
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½ tsp (0.5 g ) Dried thyme
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½ tsp (0.5 g ) Dried oregano
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¼ tsp (0.2 g) Crushed red chilies
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½ tsp (2-5 g) Kosher salt
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½ tsp (1 g) Black pepper, ground
PREPARATION
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Preheat oven to 400°F (200 °C) and line a baking sheet with a nonstick mat or parchment paper.
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Heat oil in a small saute pan over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook, stirring constantly, for 1 minute more.
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Set aside to cool.
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In a food processor workbowl, pulse walnuts 5-10 times until semi-finely ground, with pieces no larger than a pea.
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Add the cooked mixture to walnuts, then add rice, peppers, breadcrumbs, parmesan cheese, parsley, eggs, thyme, oregano, chilies, salt, and pepper.
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Pulse until combined, retaining a ground texture and not pasty.
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Transfer mixture to bowl, mix well with spatula, and check the seasoning and consistency. If the mixture is too wet, add more ground walnuts and breadcrumbs.
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If it’s too dry, moisten with olive oil, roasted red pepper juice, or egg.
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Form into 16 equal balls and place on the prepared baking sheet. Cook for 12 minutes or until firm to the touch.
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Serve with California Walnut Pesto or Muhammara Sauce.
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These can be prepared and not baked for up to 24 hours. They can be baked and stored refrigerated for 3–5 days.
Chef Tips:
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Korean styled: Replace tomato paste, roasted red peppers, Italian parsley, thyme and oregano and replace with sesame oil, gochujang red chili paste.
Mexican inspired: Replace tomato paste, roasted red peppers, Italian parsley, thyme and oregano and replace with black beans, smoked paprika, Ancho chili powder, chipotle, ground cumin. -
Mexican inspired: Replace tomato paste, roasted red peppers, Italian parsley, thyme and oregano with black beans, smoked paprika, Ancho chili powder, chipotle, ground cumin.
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Indian spiced: Replace tomato paste, roasted red peppers, Italian parsley, thyme and oregano and replace with chickpeas, lentils, curry powder, paprika, turmeric, garlic powder, cumin, ginger and garam masala.
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Try to balance the moisture in the meatball mixture so it’s enough to hold together but not too dry when cooked.
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To test for doneness, use an instant-read thermometer. The internal temperature should read at least 165°F or 75°C.
NUTRITION
- Calories: 160 cal
- Total Fat: 12 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 0 g
- Monounsaturated Fat: 0 g
- Cholesterol: 40 mg
- Sodium: 320 mg
- Carbohydrates: 10 g
- Dietary Fiber: 2 g
- Total Sugars: 2 g
- Added Sugars: 0 g
- Protein: 5 g
- Vitamin D: 0.2 mcg
- Calcium: 80 mg
- Iron: 1.1 mg
- Potassium: 150 mg