Vegan Meatballs (GF, soy free and oil free)
Makes approximently 15 meatballs.
Ingredients
- 1/3 cup millet (dry)
- 2/3 cup water
- 2 TB flax seeds
- 1 cup walnuts
- 1/2 cup rolled oats gluten free if preferred
- 1 tsp salt
- 1 Tb italian seasoning
- 2 Tb additional water as needed
Instructions
- Place the dry millet in a sauce pan. Over medium head, gently toast the millet for a few minutes. Add 2/3 cup water and bring to a boil. Cover the pan and cook for 15 minutes. Remove from heat and let the millet sit, covered, for 10 minutes.
- Let the millet cool completely in the fridge.
- Preheat oven to 375 F.
- In a blender or food processor combine the flax seeds, walnuts and oats. Process or pulse to grind until a fine consistency is reached. It is okay if you are a few larger pieces of walnuts.
- In a bowl, mix the walnuts, flax and oats with the cooled millet, salt and italian seasoning. Add the 2 Tb extra water gradually. The mixture should not be wet but the ingredients should not fall apart when pressed in your hand.
- Form "meatballs" about 1 inch in diameter. Place them in a glass baking dish or on a baking sheet and bake at 375 for 35-40 minutes. Flip the meatballs after 20 minutes.
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