RECIPE

12 INGREDIENTS •5 STEPS •30min

Paleo Vegan Meatballs

Name: Paleo Vegan Meatballs
Total time: 1800 s
Yield: 16
Ingredients: 3/4 cup Walnut; 1 Carrot; 1/2 cup Fresh Parsley; 1/4 cup Fresh Basil; 2 tablespoon Fresh Thyme; 5 Medjool Dates; 5 Sun-Dried Tomatoes; 1/4 Cauliflower; 1 clove Garlic; 3 tablespoon Extra-Virgin Olive Oil; 1/2 Lemon; 1/2 teaspoon Sea Salt

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/

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30min

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Ingredients

Servings

US / METRIC

3/4 cup

Walnuts

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

Medjool Dates , pitted

up to 6 dates

or 1/2 cup Deglet Noor Dates

Sun-Dried Tomatoes

1/4

Small Cauliflower , chopped

1 clove

Garlic

3 Tbsp

Extra-Virgin Olive Oil

1/2

Lemon , juiced

1/2 tsp

Sea Salt

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Nutrition Per Serving

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CALORIES

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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