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.
Total Time
Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
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
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
- 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.