Author: Cathy Masiello (modified from Jennifer Schmoo's Cabbage Rolls)
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- 2 tbsp ground flax seed
- 5 tbsp water
- 1 cup walnuts
- 1 cup cooked brown rice
- 1 cup cooked or canned chick peas drained and rinsed
- 1 cup oat flour
- 2 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 tsp red pepper flakes
- 4 tbsp Braggs liquid aminos or low sodium soy sauce
- 1 medium onion chopped
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Combine the ground flax seed and water in a small bowl and set aside.
- Place the walnuts in a food processor and process into tiny bits. Pour the walnuts into a large bowl and set aside.
- Then, process the garbanzo beans and brown rice with the food processor until a course mash forms.
- Add the mash to the walnuts and then add the oat flour, garlic, Italian seasoning, red pepper flakes, liquid aminos, onion and the flax seed water mixture.
- Mash the mixture together with your hands until everything is mixed well and will stick together.
- Form the mixture into 12 meatballs and place on the pan.
- Bake for 30 minutes or until the meatballs are a slight golden brown.
- Remove from the oven and they are ready to eat!
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2017/07/meatlessballs.html
3.5.3226