These vegetarian friendly veggie “meat” balls are filled with simple, nutritious ingredients. They are delicious on their own but are also perfect for throwing in a wrap, on top of a salad or in your favorite pasta dish
Makes 12 meatballs
Nutritional value per ball; Calories 65, Fat 4g, Protein 5g, Carbs 2g
1/4 cup raw almonds
1/4 cup raw cashews
2 cups steamed broccoli florets
1/2 cup light parmesan cheese
1/4 cup mushrooms
2 garlic cloves, minced
1 egg, beaten
Sea salt & pepper, to taste
Preheat oven to 350F.
Combine the almonds and cashews in a small food processor and pulse until coarsely ground. Transfer to a medium mixing bowl.
Place the broccoli and mushrooms in the food processor and pulse until roughly chopped. Add the broccoli and mushrooms to the mixing bowl with the nuts. Add in the remaining ingredients and stir until well combined.
Roll the mixture into 12 small golf-ball size balls and place on a non-stick baking sheet or in a greased mini muffin tray.
Bake for 20-25 minutes or until the edges are slightly golden. Let cool slightly, remove from tray and serve!