Ingredients:

• 1/2 Onion
• 2 cloves of garlic
• 1 tbsp flax seeds + 3 tbsp water
• 9 oz tempeh
• 1/4 cup parsley (a handful)
• 1/2 cup almond meal
• 1/4 cup chickpea flour
• 1/2 cup GF breadcrumbs
• 1 tbsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp tomato sauce
• EVOO (just a spray)

Directions:

• Cook the onion and the garlic (finely chopped) in saucepan with water or broth over medium heat until golden brown.
• Blend the flax seeds and the water in a blender. Set aside.
• Add the tempeh to the food processor and pulse to break down.
• Add the cooked onion and garlic, flax seeds mixture, parsley, almond meal, chickpea flour, breadcrumbs, oregano, garlic and onion powder and tomato sauce and mix again.
• When the dough is ready, make balls with your hands.
• Cook the meatballs in a saucepan with a spray of extra virgin olive oil over medium high heat until golden brown or bake at 350.

Notes:

• I'm Italian - so the though of having a vegan meatball goes against my DNA - but I have this recipe here so that I have a healthier option, then, on occasion, I will make Mama Zito's traditional meatballs......

Credits:

Simple Vegan Blog