Vegan Meatballs

Name: Vegan Meatballs
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 3 (1/2 inch) slices of polenta from a tube, a little less than half; 1 (15 oz) can chickpeas, drained and rinsed; 1 (15 oz) can dark red kidney beans, drained and rinsed; 1 chia egg (mix one heaping tablespoon ground chia seed with 3 tablespoons water and let sit for 2 minutes); 1/4 cup bread crumbs; 4 tablespoons nutritional yeast; 3 tablespoons ketchup (I like to use True Made Foods sugar free ketchup); 2 tablespoons tomato paste; 2 tablespoons chopped fresh parsley; 1 tablespoon grated onion, or finely chopped; 2 cloves garlic, grated; 1 teaspoon smoked paprika; 1 teaspoon dried basil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup flour; Olive oil for frying

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Prep Time: 45 minutes

Cook Time: 10 minutes

Total: 55 minutes

Servings: 20

Author : She Likes Food

vegan meatballs

Instructions

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Step 1

Add the polenta to a food processor and pulse a few times until it’s broken down. Next, add the chickpeas and kidney beans to the food processor and pulse a few more times until you have a thick mixture. You don’t want it completely blended to a paste.

Step 2

Add mixture to a bowl and then add all the remaining ingredients, except the flour. Mix until combined and refrigerate mixture for at least 30 minutes. Longer is ok too.

Step 3

Heat a large skillet over medium heat until it’s hot and then add in olive oil (I used about 1 tablespoon). Use a 1 tablespoon scoop to scoop the meatball mixture and then roll between your hands. Roll in the flour until it’s completely coated and then place in the hot oil.

Step 4

Cook meatballs until brown and crispy on the outside and cooked through on the inside, 7-10 minutes. Let them sit for about 5-10 minutes in the pan before serving and they will firm up a little bit.

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