Step 1

Add the onion to the bowl of a food processor. Pulse until finely chopped.

Step 2

Add the remaining vegetarian meatball ingredients. Pulse until the mixture comes together and is easily formed into a ball. If the mixture is too wet, add a bit more oat flour.

Step 3

Roll into 1-inch balls. (Tip: add a little olive oil to your hands for a cleaner rolling process.) Refrigerate 30 minutes up to overnight. The vegetarian meatballs can be cooked on the stovetop or baked in the oven.

Step 4

On the stovetop: Heat the olive oil in a large skillet over medium heat. Add the no-meatballs in batches. Turn to brown evenly on all sides, about 10 minutes. In the oven: Preheat oven to 350°F. Line a baking sheet with parchment or prep with olive oil mister generously. Roll each ball in the olive oil. Place onto the baking sheet about 1 inch apart. Bake 25 minutes, turning once halfway through cook time.

Step 5

Remove from oven and let cool slightly before assembling.

Step 6

Add all tahini sauce ingredients to a medium bowl. Whisk until smooth.

Step 7

Place the walnut meatballs on a serving platter. Drizzle with tahini sauce and serve warm or at room temperature.