When you have leftovers from stuffed acorn squash, you make some veggie stuffed meatballs. These meatballs are made from lots of veggies, and are seriously so flavorful! This recipe also does not require any eggs, breadcrumbs, or cheese. They're super simple to make, and you can bake them or throw them right in the air fryer {my fave}. These are perfect as an appetizer, serving over rice or pasta, and even over a fresh screen. This recipe is gluten free and vegan friendly!
RECIPE
Prep time: 15 minutes
Cook time: 35 minute {oven} or 20 minutes {air fryer}
Makes: 12 meatballs
INGREDIENTS
1tbs avocado oil
1/4c almond flour 1c chickpeas 1 sweet potato 1/2c mushroom 2c spinach 1/2c broccoli 1/4c white onion 1 frozen quinoa packet from @traderjoes 2tbs flaxseed meal 2tbs nutritional yeast 2 cloves garlic minced 1tbs original hummus {optional} Mushroom & co seasoning, Italian seasoning, red chili flakes, pink salt, lemon pepper {to taste}
METHOD
1. Preheat oven or air fryer to 400° and prep a baking sheet.
2. Chop all veggies and peel + chop sweet potato.
3. Lay out veggies on baking sheet or throw in air fryer, drizzle with olive oil, s + p, and toss around evenly.
4. Bake for 35 mins or air fry for 15-20 mins.
5. While those cook, sauté the spinach in a small pan coated with avocado oil.
6. Heat up frozen quinoa packet in microwave for 3 mins.
7. Once the veggies & quinoa are done, add all ingredients to a food processor.
8. Add in 1/4 almond flour, flaxseed meal, nutritional yeast, minced garlic, hummus, & spices.
9. Pulse until semi smooth {I like to leave some chunks for texture}.
10. Use a cookie scoop to form desired meatball size {I do about 2-inch}.
11. Leave oven at 400°, lay meatballs on baking sheet, & drizzle with olive oil.
12. Bake for 20-25 mins or until golden brown, flipping half way through.
13. Remove from oven and pair with your favorite dish!
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