Meatballs Gone Veggie

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 3 oz (about 3) veggie meatballs, about 5 oz (1/2 cup) sauce) contains 260 calories, 29 g carbohydrate, (5 g fiber), 9 g protein, 12 g fat, (3 g saturated fat), 30 mg cholesterol, and 550 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 260
  • Servings: 8
  • Active Time: 30 minutes
  • Total Time to Make: 45 minutes
Meatballs Gone Veggie

Ingredients

You'll Need

Food processor

Directions

  1. Preheat oven to 450 degrees. Add carrot to food processor; pulse until finely chopped. Add sunflower seeds; pulse 2-3 times, to coarsely break up seeds. Add rice blend; pulse 3-4 times. Add beans, pulse 2-3 times. Stir; replace lid. Pulse 2-3 times. Stir.
      
  2. Transfer mixture to large bowl. Add egg, pesto, panko, oregano, and cheese; season with salt and pepper. Mix to combine.
     
  3. Pour olive oil into small dish to lightly moisten hands as you work. Scoop about 2 Tbsp (1 oz) mixture to form balls; roll in cupped hands to smooth.
       
  4. Arrange veggie meatballs on nonstick foil-lined baking sheet. Drizzle with any remaining oil. Bake 10 min. Remove from oven; turn veggie meatballs over for even cooking. Return to oven; bake 10 min until browned. Remove from oven.
     
  5. Add sauce and 1/2 jar of water to large pan on MED-LOW; stir. Simmer until sauce is warm; transfer veggie meatballs to pan with sauce and serve. 
Chef Tips
Garnish with additional Italian Classics Grated Parmigiano Reggiano (Cheese Shop).

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