Paleo Vegan Meatballs
Discover the perfect plant-based comfort food with these Paleo Vegan Meatballs—a wholesome, nutrient-packed twist on a classic dish. Made with a satisfying blend of finely chopped walnuts, cauliflower rice, and a flaxseed "egg," these gluten-free and grain-free meatballs are brimming with savory flavor thanks to nutritional yeast, garlic powder, and a medley of herbs and spices. Lightly browned in olive oil and baked to perfection, these tender-yet-firm meatballs are perfect for pairing with zoodles, a hearty tomato sauce, or a fresh salad. Ready in under an hour, this protein-rich, paleo-friendly recipe is a versatile addition to vegan meal planning, delivering both flavor and nutrition for all to enjoy!
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Ingredients
- 1 cup Walnuts
- 2 cups Cauliflower florets
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 tablespoons Coconut flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for sautéing)
- 1 cup Tomato sauce (optional, for serving)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
In a small bowl, combine the ground flaxseed and 5 tablespoons of water to make a flax egg. Let it sit for 5–10 minutes until it becomes gelatinous.
Step 3
Pulse the walnuts in a food processor until they are finely chopped, but not turned into a paste. Transfer to a large mixing bowl.
Step 4
Steam or microwave the cauliflower florets until fork-tender, then drain well. Transfer the cauliflower to the food processor and pulse until it has a rice-like texture. Add it to the bowl with the walnuts.
Step 5
Add the flax egg, coconut flour, nutritional yeast, garlic powder, onion powder, paprika, dried parsley, salt, and black pepper to the walnut and cauliflower mixture. Mix well until a cohesive dough forms.
Step 6
Using your hands, form the mixture into 16 equal-sized balls (about 1.5 inches in diameter). Place them on the prepared baking sheet.
Step 7
Heat the olive oil in a large skillet over medium heat. Working in batches if necessary, lightly brown the meatballs on all sides, about 2–3 minutes per side.
Step 8
Transfer the browned meatballs back to the lined baking sheet and bake in the preheated oven for 15–18 minutes, or until firm to the touch.
Step 9
Serve warm with your favorite tomato sauce, zoodles, or alongside a fresh salad. Enjoy!
Nutrition Facts
| Serving size | (736.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1415.1 |
| Total Fat 115.3g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 56.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2485.2mg | 0% |
| Total Carbohydrate 78.8g | 0% |
| Dietary Fiber 31.9g | 0% |
| Total Sugars 28.8g | |
| Protein 39.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 279.2mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 2495.8mg | 0% |
Source of Calories