Finally! Low carb vegan meatballs! These little plant-based yum balls are keto-friendly, gluten-free, and have the perfect texture for replacing meat. Packed with flavor and nutrients, they’re sure to be a huge hit with the whole family!
- 4 tablespoons Olive oil, divided
- 4 cups Portobello mushrooms (about 3 large caps)
- 2 cloves minced garlic
- 1 cup Onion, finely diced
- 2 cups Nuts, chopped
- ¼ cups Freshly chopped parsley
- ½ cups Coconut Flour
- 2 tablespoons Tomato Paste
- ¼ cups nutritional yeast
- 1 tbsp Psyllium husk powder
- 2 teaspoons Salt
- 1 teaspoon Dried oregano
Preheat oven to 400ºF. Line a baking sheet with foil or spray with cooking spray.
Heat half the olive oil in a large skillet over medium-high heat. Add the chopped mushrooms, garlic, onion, walnuts and parsley to the pan and sauté until the mushrooms are soft and the onions are translucent.
Transfer the mixture to a food processor or high speed blender. Add coconut flour, tomato paste, nutritional yeast, psyllium husk powder, salt and oregano. Pulse until the mixture is almost smooth.
Transfer the blended mixture to a medium bowl for easy scooping. Heat the large skillet again over medium-low heat and add the other half of the olive oil to coat the bottom.
Using your hands, roll the mixture into 16 equal meatballs and place them in the heated frying pan. Lightly fry the meatballs, turning each to cover all sides, about 5 minutes total. Gently move the meatballs around, they are a bit delicate until cooked and set.
Arrange the lightly fried meatballs on the baking sheet lined with parchment paper, leaving a little space between each and place them in the preheated oven. Bake for 15 minutes. The meatballs should be slightly crispy and golden on the outside.
Serve over your favorite pasta alternative and top with your favorite sauce!