These are really tasty and replicate an old favorite for many.
Vegan Meatballs
- 2 cups chopped fresh mushrooms
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ teaspoon dried marjoram
- ½ teaspoon dried sage
- ¼ teaspoon dried thyme, crushed
- ¼ teaspoon black pepper
- 1 teaspoon Mrs. Dash Extra Spicy or red pepper flakes (optional)
- 1 tablespoon low sodium tamari or 1 tablespoon Coconut Aminos (optional)
- 15-oz. can (1½ cups) no-salt-added garbanzo beans
- 1 cup cooked brown rice
- ½ cup rolled oats
Preheat oven to 350º.
In a large skillet cook mushrooms, onion, garlic and seasonings for 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
In a food processor combine mushroom mixture, beans, rice, and rolled oats. Pulse until very finely ground but not smooth. Add 1 to 2 tablespoons of water if needed to moisten mixture so it sticks together in balls.
Let mixture stand 10 minutes.
Form mixture into 1-inch balls. Arrange balls on a large baking sheet.
Bake meatballs 20 minutes, turn and bake another 10 minutes.