This recipe has been on repeat lately as I continue tweaking it. You can serve these whole food meatballs with your favorite pasta, pair them with veggies or crumble them up as a ground meat for bolognese. You could also mix up the spice profile to give them Mexican flavoring and use them in tacos, quesadillas, nachos – get creative.
Heat over medium heat:
16 oz mushrooms (washed and chopped in half) + 1 tbsp olive oil
Once mushrooms are browned, add 1 can black beans (drained) and warm them up together.
Add the mushrooms / bean mixture to the food processor with 1/2 Cup of chopped walnuts and pulse a few times, leaving the mixture blended together but not a puree.
In a bowl, add the mixture with chosen spices:
– 1/4 Cup GF breadcrumbsÂ
– 1 tbsp onions dried, or onion powder
– 1 tsp paprika + 1/2 tsp all spice + 1 tsp garlic powder
– 1 tsp oregano
Once combined well, scoop out meatballs using 1 tbsp and place them on a parchment-lined baking sheet. Cook at 375 for 45 minutes or until browned. Warm up marinara sauce and pour over the meatballs.