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RECIPE
12 INGREDIENTS 5 STEPS 30min

Paleo Vegan Meatballs

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!
Paleo Vegan Meatballs Recipe | SideChef
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!
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
30min
Total Time
$0.40
Cost Per Serving

Ingredients

Servings
16
US / METRIC
3/4 cup
Walnuts
1
Large Carrot , chopped
1/2 cup
Chopped Fresh Parsley , loosely packed
1/4 cup
Chopped Fresh Basil , loosely packed
2 Tbsp
Chopped Fresh Thyme , loosely packed
5
up to 6 dates
or 1/2 cup Deglet Noor Dates
1/4
Small Cauliflower , chopped
1 clove
3 Tbsp
Extra-Virgin Olive Oil
1/2
Lemon , juiced
1/2 tsp
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
91
FAT
6.5 g
PROTEIN
1.5 g
CARBS
8.6 g

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 Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Add the Walnuts (3/4 cup) , Carrot (1) , Fresh Parsley (1/2 cup) , Fresh Basil (1/4 cup) , 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 (1/2 tsp) 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.

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Nutrition Per Serving
Calories
91
% Daily Value*
Fat
6.5 g
8%
Saturated Fat
0.8 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
8.6 g
3%
Fiber
1.5 g
5%
Sugars
6.1 g
--
Protein
1.5 g
3%
Sodium
56.4 mg
2%
Vitamin D
--
--
Calcium
20.3 mg
2%
Iron
0.5 mg
3%
Potassium
168.2 mg
4%
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