These simple, plant-based California Walnut Omega Meatballs create the perfect canvas for a multitude of flavors. Pair with a zesty muhammara sauce for an appeasing appetizer, or top with traditional marinara sauce to serve with spaghetti for a meatless meal.
6 tablespoons boiling water
4 teaspoons ground chia seeds
2 cups California walnuts, toasted
1 cup canned black beans, rinsed and drained
1/2 cup cooked quinoa
1/4 cup panko breadcrumbs
2 tablespoons cider vinegar
3 tablespoons olive oil, divided
1/2 teaspoon ground cumin
2 cloves garlic, minced
Salt and pepper to taste
To prepare chia eggs, stir together boiling water and ground chia seeds in a small bowl until thick; set aside.
Combine walnuts, beans, quinoa, bread crumbs, vinegar, 1 tablespoon oil, cumin, garlic, and chia eggs in a food processor. Pulse to finely chop ingredients and season with salt and pepper, stirring mixture as needed to evenly mix.
Using wet or lightly oiled hands, shape mixture into 18 equal balls.
Heat remaining oil in a large nonstick skillet over medium heat. Cook meatballs for 10 minutes or until golden brown on all sides, turning frequently, adding additional oil to skillet if needed.
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