California Walnut Omega Meatballs
Description
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.
Ingredients
Chia "Eggs"
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6 tablespoons boiling water
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4 teaspoons ground chia seeds
Meatballs
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2 cups California walnuts, toasted
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1 cup canned black beans, rinsed and drained
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1/2 cup cooked quinoa
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1/4 cup panko breadcrumbs
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2 tablespoons cider vinegar
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3 tablespoons olive oil, divided
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1/2 teaspoon ground cumin
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2 cloves garlic, minced
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Salt and pepper to taste
PREPARATION
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To prepare chia eggs, stir together boiling water and ground chia seeds in a small bowl until thick; set aside.
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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.
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Using wet or lightly oiled hands, shape mixture into 18 equal balls.
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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.
NUTRITION
- Calories: 360 cal
- Total Fat: 60 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 17.2 g
- Monounsaturated Fat: 8.08 g
- Cholesterol: 0 mg
- Sodium: 350 mg
- Carbohydrates: 18 g
- Dietary Fiber: 6 g
- Total Sugars: less than 1 g
- Protein: 9 g
- Vitamin D: 0 mcg
- Calcium: 70 mg
- Iron: 2 mg
- Potassium: 320 mg