Spaghetti Zucchini Noodles and Meat "less" Balls (Raw, Vegan, Gluten-Free)

Here’s a recipe I made for my hubby that was so good I actually ended up eating some myself.  I was never a huge fan of meatballs back in my eating days, but there definitely is something about these that really add a savory flavor and thick creamy texture to the zucchini noodles and marinara sauce. So glad I made them!

If you’re not a fan of marinara sauce, you could use my Rawfredo sauce recipe instead. I’m really curious what someone that is a meat eater or who recently stopped eating meat would think of these meat”less” balls. Drop a comment and let me know what you think! 😃

 

Meat "less" Balls

Ready in 30 minutes

Servings 18-36 (depending on size balls you prefer)

 

Ingredients

  • 4 cups walnuts (soaked for 6-8 hours, drained, & rinsed)

  • 10 sundried tomatoes
  • 2 tbsp Umami Seasoning (or dried mushrooms of your choice)
  • 3 tbsp Herbs of Italy (or Italian Seasoning)
  • 1 tbsp dried parsley
  • 1 tbsp cumin powder
  • 4 tbsp tamari
  • 4 tbsp coconut aminos
  • 1 medjool date
  • 1/2 cup diced yellow onion
  • 1/2 cup flaxseed meal
  • 2 tbsp nutritional yeast

 

Preparation

  1. Place all ingredients in your food processor and blend until the mixture is well combined and like a thick dough. 
  2. Gather a small amount into your hands and roll into a ball. Repeat until you have used up the mixture. I made mine about the size of a golf ball, but then found that that was a bit bigger than I wanted so I halved that size. 
  3. Use however many meat"less" balls you want atop your zucchini noodles with marinara sauce. 
  4. Store in an airtight container in your refrigerator for a week or a little longer.

Marinara Sauce

Ready in 15-20 minutes

Servings 2 

 

Ingredients

  • 2 cups sundried tomatoes, soaked in 1 cup water for 10 minutes (save the water)

  • 2 tbsp Herbs of Italy (or Italian Seasoning)
  • 1/4 cup yellow onion
  • 1 medjool date
  • 1 tbsp nutritional yeast

 

Preparation

  1. Place all ingredients (including the soaking water) in your food processor and blend until the mixture is well combined and like a thick sauce. If you like your sauce thinner, add a little more water. 
  2. Use the sauce a top your spiralized zucchini noodles. It should be enough for 2-3 servings. 

 

Dress it up with some diced red bell pepper, pine nuts, etc.


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