Veggie Meatballs

veggie balls

We’re always looking for interesting food and these tasty veggie balls are all kinds of versatile. They can be served with dip as appetizers, used as a filling side to a light main dish like zoodles and marinara sauce and packed as a sandwich filling. The key is beginning with a flavorful blend.

This one tastes great and is packed with mind-boggling amounts of nutrition. Being fat-free helps them stick together, and they’re a low glycemic food if you’re watching blood sugar numbers and gluten-free.

When you see how fast they disappear, you may wish you’d made a double batch. These freeze very well if you want to make them ahead for feasts or celebrations.

2 cups (1 can) black beans, rinsed and drainedveggie ball close up
2 cups kale, chopped
½ red bell pepper, chopped
½ red onion, chopped
½ cup frozen peas
½ cup oats (finely ground)

1 tsp garlic powder
½ tsp oregano
½ tsp basil
¾ tsp salt
Black pepper

Preheat oven to 375 degrees.

Using a non-stick skillet on the stove, set to medium-high.  Add 1/2 cup water, red pepper, kale and onion. Steam-sautee for 10 minutes.

Add black beans, sauteed veggies, peas, and spices to food processor and process until well mixed.

IMG_20180904_162913Next add in ground oats and process again. The mixture should be slightly sticky but also formable. If it is still too wet or sticky add more oats.

Take 1/8 cup of the mixture and form into balls. They should be about the size of ping-pong balls.

Place each on a non-stick baking sheet or parchment paper. Bake in the oven for 35 minutes.

Take them out and let them cool for 15 minutes.

Note: These have not held up well when added into a sauce as they begin to break down after absorbing liquid. Serve these with dipping sauce on the side, or add sauce just before serving.

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