Paleo Vegan Meatballs
Indulge in the perfect blend of health and flavor with these Paleo Vegan Meatballs—an impressive plant-based twist on a classic comfort food! Made with wholesome ingredients like walnuts, cauliflower florets, and coconut flour, these gluten-free and grain-free meatballs pack a punch of nutrients without compromising on taste. A flaxseed "egg" binds the mixture together, while savory spices like garlic powder, onion powder, and paprika create a delectable flavor profile. Lightly sautéed for a golden crust and then baked to perfection, these meatballs are hearty and satisfying. Pair them with a vibrant tomato sauce, zucchini noodles, or a crisp salad for a meal that’s both paleo-friendly and vegan-approved. Ready in under an hour, this recipe is ideal for anyone seeking a healthy, allergen-friendly alternative to traditional meatballs.
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Recipe Information
Ingredients
- 1 cup Walnuts
- 2 cups Cauliflower florets
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 tablespoons Coconut flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for sautéing)
- 1 cup Tomato sauce (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and 5 tablespoons of water to make a flax egg. Let it sit for 5–10 minutes until it becomes gelatinous.
Pulse the walnuts in a food processor until they are finely chopped, but not turned into a paste. Transfer to a large mixing bowl.
Steam or microwave the cauliflower florets until fork-tender, then drain well. Transfer the cauliflower to the food processor and pulse until it has a rice-like texture. Add it to the bowl with the walnuts.
Add the flax egg, coconut flour, nutritional yeast, garlic powder, onion powder, paprika, dried parsley, salt, and black pepper to the walnut and cauliflower mixture. Mix well until a cohesive dough forms.
Using your hands, form the mixture into 16 equal-sized balls (about 1.5 inches in diameter). Place them on the prepared baking sheet.
Heat the olive oil in a large skillet over medium heat. Working in batches if necessary, lightly brown the meatballs on all sides, about 2–3 minutes per side.
Transfer the browned meatballs back to the lined baking sheet and bake in the preheated oven for 15–18 minutes, or until firm to the touch.
Serve warm with your favorite tomato sauce, zoodles, or alongside a fresh salad. Enjoy!
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 28.8 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2496 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
