Vegan Ricotta Meatballs
Ingredients
- 1 zucchini
- 1 15 oz can rinsed/dried chickpeas
- 1 cup panko(or gluten-free panko)
- 2 tbl nutritional yeast
- 1 tbl Italian seasoning
- 2 tbl vegan Worcester sauce
- 1 tbl tomato paste For the Ricotta: 1/2 cup water
- 1/2 cup slivered/blanched almonds
- 1/2 cup cashews
- 1 tbl nutritional yeast
- 1/2 tbl apple cider vinegar
- s/p to taste
- 2 tbl sun-dried tomatoes (no oil)rehydrated in water 15min- then finely chopped
- 2 tbl chopped basil
Preparation
Grate zucchini with box grater, place on a kitchen towel, wrap, squeeze out as much water as you can
Place chickpeas in a small mixing bowl, mash with masher or the back of a fork till flaky 3️⃣Ricotta: in high speed blender combine water, cashews, almonds, Nooch, vinegar, s/p-process 20 sec to get a ricotta like consistency. You can also use a food processor, but nuts need to be soaked 4-6 hr prior
In a large mixing bowl, combine ricotta, sundried tomatoes, basil, s/p to taste. Mix well
Then add zucchini, chickpeas, panko, NOOCH, seasoning, Worcester sauce, tomato paste, s/p to taste, adjust seasonings, if too moist add more panko
Time to make the “meatballs”: using 1 1/2 tbl of mix roll into a ball. Place on parchment paper. Repeat
On stovetop, in sauté pan, using neutral oil or non stick pan using no oil, heat on med/low cook balls about 5 min so the outsides get a little golden
On a parchment lined baking sheet, bake 375 F for 30-35 min, shaking pan half way through.Enjoy!! I ate mine with some marinara sauce
