Vegan Spinach Almond Meatballs (GF, Oil-Free)
Delicious and nutritious vegan spinach almond meatballs make for delicious dinners & lunches The meatballs are also gluten-free & oil-free.
Servings: 14 balls
Ingredients
- 1/3 cup 75 ml water
- 2 tablespoons flaxseed meal
- 1 16- ounce bag frozen chopped spinach thawed and squeezed of all excess liquid
- 1/2 cup finely chopped green onions
- 2 teaspoons Italian herb seasoning
- 2 teaspoons garlic powder
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt more or less to taste
- large pinch red pepper flakes
- 2/3 cup 63 g almond flour (or almond meal)
- Optional: warm marinara sauce purchased or homemade
Instructions
- Preheat the oven to 350F (180C). Line a large rimmed baking sheet with parchment paper.
- In a small bowl or cup, combine the water and flaxseed meal. Let stand 5 minutes to thicken.
- In a large mixing bowl, combine the spinach, green onions, flax mixture, Italian seasoning, garlic powder, nutritional yeast, salt, red pepper flakes, and almond flour.
- Using your hands, mix all ingredients until well incorporated.
- Using a cookie scoop, make 14 medium balls. Place balls on prepared baking sheet.
- Bake 12 to 15 minutes or until well-browned and cooked through.
Notes
Nutritional Yeast Sub: If you eat dairy, feel free to use 1/2 cup grated Parmesan cheese in place of the nutritional yeast.
Flaxmeal Sub: One tablespoon of chia seeds can be used in place of the flaxseed meal.
Storage: The unbaked balls can be made ahead and stored in an airtight container in the refrigerator for 2 days or the freezer for 6 months.
Storage: The unbaked balls can be made ahead and stored in an airtight container in the refrigerator for 2 days or the freezer for 6 months.
Nutrition
Serving: 1ball | Calories: 56kcal | Carbohydrates: 3.6g | Protein: 3.1g | Fat: 3.9g | Saturated Fat: 0.4g | Sodium: 172mg | Fiber: 2g | Sugar: 0.3g