Introducing these heavenly No-Meat Balls!
These gluten free and vegan meatballs are so comforting AND simple to make.
They obviously go really well with pasta but they are also amazing on salads, in wraps/sandwiches or even served with rice/quinoa.
You can watch how easy these vegan and gluten free meatballs are to make:
You’re going to LOVE these No-Meat Balls as they’re:
- Super Easy
- Comforting
- Healthy
- Delicious
- Gluten free & Vegan
- Can be used in different dishes
Using these simple ingredients you can buy from most supermarkets.
I have even included a really simple and tasty homemade vegan tomato sauce.
There is something about meatballs and tomato sauce that just works so well.
These No-Meat Balls are perfect for those following a plant-based or gluten free diet but if not then these are also something amazing to try for your meat-free monday!
Trust me if you serve a batch of these vegan meatballs up for your meat eating friends they’re totally going to love them.
This recipe serves around 16 meatballs so save some for your meal-prep lunches.
They are little plant-based powerhouses packed full of protein and fibre from the beans and lentils.
Are you ready to try out the best gluten free and vegan meatballs you’ve ever tasted?
SO IF YOU TRY THESE NO-MEAT BALLS LET ME KNOW!
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No-Meat Balls
Ingredients
No-Meat Balls
- 1 red onion roughly chopped
- 2 large garlic cloves crushed
- 1 400g can green lentils drained & rinsed
- 1 400g can black beans drained & rinsed
- 1 tbsp tamari (optional)
- 1 heaped tsp ground coriander
- 1 heaped tsp paprika
- 2 tbsp tomato puree
- 1 cup ground almonds (roughly 100g)
Tomato Sauce
- 1 garlic clove crushed
- 1 red onion finely diced
- 200 g plum tomatoes sliced into quarters
- 1 tsp miso paste (optional)
- 500 g passata
- 1/2 juice lemon
- handful fresh parsley chopped
- handful fresh basil chopped
- 2 handfuls spinach
Instructions
- Firstly add the olive oil, garlic, red onion to cook down for a couple minutes
- Then add the black beans, lentils, coriander, paprika, tamari and stir. Cook these together for 5 minutes
- Now pour the cooked beans into a food processor along with the tomato puree and ground almonds. Blend until smooth (you may need to scrape down the edges of the food processor a couple times)
- Now with your hands shape into balls, you should roughly get 16 or so
- Add oil to a pan and fry until turning crispy or place in the oven with a drizzle of olive oil for 20 minutes at 200C
- Meanwhile in a separate pan for the sauce add the garlic, onion, tomatoes and cook down until the tomatoes have softened.
- Now add the miso paste, passata, lemon juice, parsley, basil and spinach and simmer for 5-10 minutes. Place your pasta on boil whilst the sauce is simmering.
- Finally add the balls to the sauce and simple serve on top of your pasta
Notes
LOVE pasta? Then check out my Warming Free-From Pasta!
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
6 comments
Hi James – I am going to try and make this on Friday, ready for Saturday. What stage is best to chill the No-Meat balls in the fridge? Thanks.
Hey Clare, great idea! I would follow up to the stage of rolling them into balls, then cool them in the fridge overnight and just cook when ready the next day 🙂 Let me know what you think.
James the No-meatballs was fantastic even my husband loved them. looking forward to trying some more of your recipes.
Yay!!! Thank you Catherine 🙂
Hi James
Would these freeze? Thanks
Hey Gemma, not personally tried freezing them but I reckon I would freeze them after cooking and hopefully they would hold shape when defrosting and reheating. Let me know how you get on as I am keen to know 🙂