Walnut ‘Meat-balls’ with Dill

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Ok I have a confession…when I was coming up with this recipe I had full intentions of recreating a meatless ball for my beloved pasta dinner. But sometimes things don’t always work out the way we’d like…and instead you get something even more incredible!

 
Walnut Meatless Balls

If you make these with actual meatballs in mind, you shall be muchly disappointed. BUT if you make these with an open mind, you’ll be rewarded with a healthful falafel kind of ball thing that is light and crispy and has a flavour that will leave your tongue singing.

Cashew Cream Dill Sauce 2

Let’s just jump right in shall we?!

  • 3/4 cup walnuts
  • 1 cup roughly chopped cauliflower
  • 1-2 garlic cloves, crushed
  • 1/4 cup rolled oats {not instant}
  • 1/2 onion, diced
  • 1 Tablespoon flaxseed
  • 1 Tablespoon Nutritional Yeast
  • 2 Tablespoons Tamari {or soy sauce of choice}
  • A few squirts of hot sauce
  • Dried or fresh Sage and Basil
  • S+P
  • 2 teaspoons dry mustard powder {optional}
  1. Pre-heat oven to 400°F
  2. Prepare a baking tray with a silpat sheet or lightly sprayed to prevent sticking
  3. Add walnuts to food processor and pulse about 10 times
  4. Add cauliflower, garlic, and oats and pulse again
  5. Add the rest of the ingredients and continue to pulse until fully combined
  6. Transfer your mixture to a bowl, it should be sticky
  7. Roll mixture in balls and place onto baking tray {I used my Tablespoon measurement device to create equal portions}
  8. Bake for 20-25 minutes, turning them after about 15 minutes

Wondering what to do with your balls? Why not serve them with a nice green salad and top them with my favorite Cashew Cream Dill Sauce?!

Walnut Meatless Balls 2

 

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