California Walnut Omega Meatballs

By Chef Brian Duffy
Total Time
25 Mins
Serves
6
Serving Size
3 meatballs
Meal
Dinner Lunch
Course
Appetizers Main

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.

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
Calories
360
Total Fat
60
Saturated Fat
3
Polyunsaturated Fat
17.2
Monounsaturated Fat
8.08
Cholesterol
0
Sodium
350
Carbohydrates
18
Dietary Fiber
6
Total Sugars
less than 1
Protein
9
Vitamin D
0
Calcium
70
Iron
2
Potassium
320

Ingredients

Chia "Eggs"

  • 6 tablespoons boiling water
  • 4 teaspoons ground chia seeds

Meatballs

  • 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

Preparation

  1. To prepare chia eggs, stir together boiling water and ground chia seeds in a small bowl until thick; set aside.
  2. 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.
  3. Using wet or lightly oiled hands, shape mixture into 18 equal balls.
  4. 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.