Vegan Italian Meatballs (Gluten-Free, Soy-Free, Legume-Free, Plant-Based

• Vegetarian

• Produce

  • 1 Acorn squash, whole
  • 1/2 stalk Celery
  • 1/2 Onion, small
  • 1 tsp Oregano

• Baking & Spices

  • 2 tbsp Coconut flour
  • 1/4 tsp Garlic salt
  • 1 Sea salt and black pepper
  • 1 dash Sea salt and black pepper

• Oils & Vinegars

  • 1 tsp Olive oil
  • 2 tbsp Walnut oil

• Nuts & Seeds

  • 1 tsp Coconut aminos, raw

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, gluten free

• Dairy

  • 1/2 cup Daiya vegan mozzarella cheese

Found on nutritionicity.com

Description

Directions

• Steps 1 and 2 are squash roasting instructions
• 1) Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut squash through the center around the circumference. Remove seeds (dont forget to save them for roasting) using a spoon or ice cream scoop. Slice squash in 3/4 inch slices. If you find it difficult to cut, you can slice the halves in half. Cut in the same direction as the lines on the squash. This will make it easier to grip.
• 2) Place squash in a large bowl with the 2 tablespoons of walnut oil and mix with hands until coated. Place on baking sheet and sprinkle each side with sea salt and pepper. Place in oven and bake for about 30 minutes (turn squash over about half way through). After roasting, cool on baking sheet for 30 minutes, then remove squash skin. It should pull off easily. See pictures in post.
• 3) Finely chop celery and onion. Place olive oil in a small frying pan and place on medium/low heat. Once oil is hot, add celery and onion to pan and stir. Mix in oregano, garlic salt, sea salt, and black pepper. Saute until onion begins to appear slightly translucent. Remove from heat and set aside.
• 4) Place roasted squash in food processor or blender and pulse to break down. Most chunks should be gone. There should be no liquefying. See picture in post for proper consistency. Add squash to a medium mixing bowl. Add onion and celery and stir. Then add coconut aminos and stir. Next add vegan cheese and gluten-free bread crumbs, stirring after each addition. Lastly, add coconut flour and mix well.
• 5) Using melon ball scoop to measure, roll meatball mixture in your palms. Be sure to firmly pack each ball. If you find meatball mixture to be too moist you can add an additional teaspoon of coconut flour. Let it sit for a minute to see how much moisture it absorbs before adding yet even more coconut flour. Place meatballs in rows in a 7 1/2 inch square pan greased generously with olive oil. See picture in post. Bake at 450 degrees Fahrenheit for 20 minutes.