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SideChef
Recipes
Dairy-Free
Paleo Vegan Meatballs

12 INGREDIENTS • 5 STEPS • 30MINS

Paleo Vegan Meatballs

Recipe
5.0
1 rating
These paleo vegan meatballs are absolutely delicious, packed with flavor, and totally plant-based making them very affordable to make. I pretty much guarantee you will not be disappointed with the deliciousness of this recipe. It's one the whole family will love!
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
These paleo vegan meatballs are absolutely delicious, packed with flavor, and totally plant-based making them very affordable to make. I pretty much guarantee you will not be disappointed with the deliciousness of this recipe. It's one the whole family will love!
30MINS
Total Time
$0.40
Cost Per Serving
Ingredients
Servings
16
us / metric
Walnut
3/4 cup
Walnut
Carrot
1
Large Carrot, chopped
Fresh Parsley
1/2 cup
Chopped Fresh Parsley, loosely packed
Fresh Basil
4 Tbsp
Chopped Fresh Basil, loosely packed
Fresh Thyme
2 Tbsp
Chopped Fresh Thyme, loosely packed
Medjool Dates
5
Medjool Dates, pitted
up to 6 dates
or 1/2 cup Deglet Noor Dates
Sun-Dried Tomatoes
5
Sun-Dried Tomatoes
Cauliflower
1/4
Small Cauliflower, chopped
Garlic
1 clove
Garlic
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Lemon
1/2
Lemon, juiced
Sea Salt
as needed
Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
91
Fat
6.5 g
Protein
1.5 g
Carbs
8.6 g
Love This Recipe?
Add to plan
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Paleo Vegan Meatballs
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Makes 18-20 meatballs.

These no-meatballs can be eaten raw if you like, but they are nice warmed up in my opinion.

Refrigerate leftovers for up to 5 days or freeze no-meatballs for up to 3 months.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Add the Walnut (3/4 cup), Carrot (1), Fresh Parsley (1/2 cup), Fresh Basil (4 Tbsp), Fresh Thyme (2 Tbsp), Medjool Dates (5), Sun-Dried Tomatoes (5), Cauliflower (1/4), Garlic (1 clove), Extra-Virgin Olive Oil (3 Tbsp), juice of a Lemon (1/2), and Sea Salt (as needed) to a food processor or blender and give it a blitz until finely ground.
step 3
Form into 2-inch balls and place on a parchment-lined baking sheet. If they are difficult to form and hold their shape, add another Medjool date or two to the mixture and blitz again, that will provide the sticking action needed.
step 4
Bake for 20 minutes. The texture should be very tender so you can easily eat them with a fork.
step 5
Enjoy right away with some zucchini pasta or regular pasta.
step 5 Enjoy right away with some zucchini pasta or regular pasta.
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Vegetables
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