This is a variation of a recipe from 'Cooking with Plants', Anja Cass' fabulous website. Check it out. These are very tasty plant based meatless meatballs.
This recipe makes between 24 and 36 balls, depending on how you roll them! Some like 'em big, others like 'em small!!
6 slices whole grain bread (Preferably stoneground. Ezekiel is a good choice.)
2 cups walnuts, ground
1 cup rolled oats
1/4 cup nutritional yeast
1/4 cup granulated onion (or onion flakes)
1/2 tsp garlic powder
1 tsp dried sage
2 tsps dried basil or oregano or thyme, or combination of all three
1 tsp dried ground fennel seeds
3 T non-dairy parmesan cheese
3 tsps veggie stock powder
1 15 oz can red kidney beans or chickpeas (include the liquid) (Eden Organics is the only company to have BPA free cans. Liquid safe to use.)
1/4 cup tamari (low sodium, gluten free)
Line a large baking sheet with parchment paper.
Place bread in food processor and pulse just a few times to break it down.
Add remaining dry ingredients and pulse just a couple times.
Add wet ingredients to processor and pulse about 15 times until mixture is smooth but still has some texture.
Preheat oven to 350.
Use an ice cream scoop to measure and shape the balls.
Bake in oven for 15 minutes, turn, and bake for 15 minutes more.
You can either freeze the meatless meatballs after cooking and cooling, or top with your favorite marinara sauce and serve with pasta. These also make tasty sub sandwiches. You can halve the recipe to prepare a smaller amount! You'll be surprised!!