Course Appetizer, dinner, entree, Main Course, Side Dish, Snack
Cuisine American, Italian, Vegan
2cups Garbanzo Beanspureed- some left aside to break apart w/ hands
1/3cupRed Oniondiced small
1/4Yellow Pepperdiced small
1/4Orange Pepperdiced small
2TbspOld Bay Seasoning
1/2cupFresh Parsleyfinely chopped
2Eggs -OR- Vegan Eggs (mix 2 Tbsp flax and 6 Tbsp water, set 10 minutes)
1/2cupAlmond Milkmay need a little more for blending meatballs
1patButter or Olive Oil
1 handfulAlmond Flour or All-Purpose Flour
1bottleWorcestershire Sauceoptional- not Gluten Free or Sugar Free
Preheat oven to 350°F
In a medium sauté pan, add ¼ cup of Olive Oil.Place red onion, peppers, celery, into pan. Sauté until translucent. Set aside and let cool.
In a large bowl, add pureed Garbanzo Beans, OldBay Seasoning, black pepper, salt, garlic powder, fresh parsley together and slightly blend.
Whisk together Almond Milk and Eggs (or Vegan eggs) Add to Garbanzo Bean mixture.
When cool, add pepper and celery mixture to Garbanzo Bean mixture; add almond milk mixture and lightly blend together with a wooden spoon.
When blended; roll into desired size of meatballs. Bake in the oven at 350F for about 20 minutes or until slightly golden. Take out of the oven when done and cover with foil.
In a large skillet, add 4 Tablespoons Almond Flour (All-purpose flour) and butter or olive and whisk together until it turns brown to make a roux. Slowly stir in Vegetable Broth and heavy cream. Add Dijon Mustard and simmer until sauce thickens. Salt and pepper to taste. Added Worcestershire sauce is optional and not Gluten-Free or Sugar-Free
Add the meatballs back to the skillet and simmer for another few minutes. Serve over rice or serve as an appetizer.
DO NOT BLEND MEATBALLS AND SAUCE IF USING THE NEXT DAY OR PLANNING FOR LEFTOVERS. THE MEATBALL WIL SOAK UP THE MOISTURE OF THE SAUCE. Store Separately.