Adapted from Ricki Heller @ Veg News
Makes about 24 balls
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1-1/2 cups lightly toasted walnuts
1-1/2 cups cooked brown rice
2 teaspoons chopped fresh parsley
1 teaspoon dried basil (I used fresh basil)
1/2 teaspoon dried oregano (I used fresh oregano)
1/4 teaspoon dried sage (I used fresh sage)
1/2 teaspoon salt
2 tablespoons flour
2) Heat oil in a large frying pan over medium heat. Add onion and garlic and sauté until onions are golden, about 10 minutes. In a food processor, combine remaining ingredients and process until almost smooth. Add onion-garlic mixture and process until combined.
3) Using a small ice cream scoop or tablespoon, scoop out mounds of mixture, roll into balls, and place on cookie sheet. Bake for 30 to 35 minutes until tops are browned. Serve immediately or store in refrigerator for up to 4 days.
I love how the "meatballs" turned out. They were very crispy on the outside, but soft and fluffy on the inside. I have plenty marinara sauce and meatballs left so I'm thinking of making meatball subs later in the week.
Even if you think you'd still prefer traditional meatballs, I encourage you to give these a try. I think you'll be pleasantly surprised!
This post shared with Clever Chicks, Down Home, Eat Make Grow, Farm Girl Blog Fest, Thursday Favorite Things, Creative Things Thursday, Tasty Tuesdays, Healthy Vegan Friday, Food On Friday, Meatless Monday and Hearth & Soul