Nutty Meatless Meatballs

Vegan, Gluten-Free, Soy-Free



Sautéed mushrooms
1 pack cremini mushrooms (approx. 2 cups chopped)
1 onion, chopped
2 cloves garlic, finely chopped
1 tbsp olive oil

The Nuts
1 cup raw walnuts, soaked overnight or at least 4 hrs
2 eggs
1 tbsp olive oil
1/2 tsp Himalayan sea salt
1/4 cup oat flour
1 tsp cumin
Cayenne pepper as you please
1/2 cup fresh parsley, chopped


  1. Heat olive oil for mushrooms in a sauce pan. Sauté garlic for a minute then add onions and cook until slightly translucent. Add the mushrooms and sauté till broken down. Remove from heat.
  2. Preheat oven to 350F.
  3. Rinse walnuts. In a food processor, add walnuts and pulverize until the nuts are in very small chunks, not to the point that they are a nut butter.
  4. In a medium sized bowl, add the walnuts, other ingredients for the nuts as well as the sautéed mushrooms and stir.
  5. Line a baking sheet with parchment paper. Using your hands roll the mixture into meatball sized balls (size of a golf ball approx.) and place on the parchment. Leave some space in between, these will not expand much at all.
  6. Place on the middle rack, bake for 20-25 minutes until slightly golden brown on top or golden on the bottom.
  7. Serve on top of your zucchini noodles (I use a spiralizer for this!) with sauce.