I have tried my share of “meat” balls, and so far I’ve been less then impressed. I usually find fake meat to be too weird. I hate meat, so why would I want to eat something that is trying to be meat? That’s not to say I don’t like Field Roast Sausages, and veggie burgers, but that’s as far as my fake meat love goes. I rather have a dish that embraces its non-meat persona, rather then try to be something its not.
Ok, that was a bit of a tangent, back to vegan meatballs. Since I have been unimpressed by premade vegan meatballs I decided to make my own. I threw some things in my food processor and hoped for the best.
The verdict? Awesome!! They were perfectly happy being white bean balls, not at all pretending to be a dead cow. Pure love! Served with spaghetti, marinara sauce, and some sautéed spinach, it was an Italian feast.
Spaghetti and Neat Balls
Makes about 15 Neat Balls
- 2 pieces of Food For Life Ezekiel Bread, toasted (I’m sure other dense breads would work too)
- 1 clove of garlic
- 2-3 big fresh sage leaves
- 1 can white beans, drained and rinsed
- 1 tbls olive oil
- 1-2 tbls water (just enough to get everything mixed)
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
Preheat oven to 425˚F. Line a cookie sheet with aluminum foil.
In your food processor, pulse bread a few times until you get crumbs. Add garlic and sage, pulse a few more times. Add remaining ingredients, and process until relatively smooth, a few lumps are ok.
Roll into 2 inch balls and place on foil. Bake about 35 minutes, until browned.
Serve atop pasta and cover in marinara sauce. Yum Yum Yum!