Vegan Keto Gluten Free "Meatballs"
These warm and hearty keto vegan meatballs are so satisfying to eat. The chunky “meaty" texture will delight your taste buds to no end. We served the meatballs and tomato sauce over edamame pasta and it was perfect together.
Ingredients
"MEATBALLS"
- 1 medium onion
- 200 grams mushrooms
- 2-3 stalks celery
- 280 grams firm tofu (or a couple of handfuls of chopped nuts)
- 5 tbsp ground almonds
- 6 tbsp ground chia seed (or ground flaxseed)
- some fresh flat parsley
- pinch salt and pepper
SUPER EASY ITALIAN TOMATO SAUCE
- A tin of peel plum tomatoes
- Some chopped garlic
- Dried oregano
- Salt and pepper
- A dash of soy sauce optional
Instructions
"MEATBALLS"
- Chop the onion, mushrooms and celery in small chunks and sauté them in oil over medium heat to remove excess water content. Do the same with the tofu.
- Pulse the vegetable mixture in a food processor (or chop by hand) till they are finely chopped (but not pureed!).
- Place the sauteed vegetables, tofu, chopped parsley, ground almonds, and ground chia seed in a mixing bowl. Mix till they form a smooth mixture. Add salt and pepper to season. Leave to rest for 10 mins.
- Divide the meatball mixture into desired portions and form them into ball shape. Place them on a greased baking tray and coat them with a layer of oil (we used olive oil).
- Bake the meatballs in a 400F preheated oven for 25-30mins, rolling on all sides until evenly golden brown. Enjoy as they are, with dipping sauce or stew them in a tomato sauce (recipe below).
SUPER EASY ITALIAN TOMATO SAUCE
- Lightly sauté chopped garlic in olive oil over medium heat. Sprinkle in a pinch of dried oregano.
- Add in the tomatoes and reduce until the sauce is thickened.
- Add a dash of soy sauce (optional). Salt and pepper to taste.
Notes
Because the recipe makes one small batch of meatballs, we suggest doubling it and freezing the leftover meatballs--or eating them later as they taste even better the next day!
