Vegan Paleo BBQ Meatballs - 45 minutes, 24 meatballs

• Vegan
• Gluten free

• Produce

  • 1 Bell pepper
  • 1 Eggplant, skin on
  • 1 Zucchini

• Condiments

  • 1/2 cup Paleo bbq sauce

• Oils & Vinegars

  • 2 tbsp Grapeseed oil

• Nuts & Seeds

  • 1/2 cup Walnuts, very fine

Found on sweetcsdesigns.com

Description

Ingredients

• 2 tbsp grapeseed oil
• 1 bell pepper (any color), diced
• 1 eggplant, skin on, diced
• 1 zucchini, diced
• ½ cup walnuts, diced very fine
• ½ cup paleo BBQ sauce

Directions

• Set a baking sheet out with parchment paper and preheat oven to 350 degrees.
• In a large pan, heat grapeseed oil until shimmery.
• Add in diced bell pepper, eggplant, walnuts, and zucchini.
• Sautee until browned, about 15 minutes - stirring regularly to prevent burning.
• Remove from heat and let cool about 5 minutes.
• Add to vitamix blender with tamper and grind until soft- making sure to use tamper to stir mixture. It should be a small, soft texture but not liquified.
• Remove mixture from blender and put into a large bowl.
• Take ¼ cup mixture and roll into a tightly packed ball.
• Place on parchment paper lined baking sheet.
• Continue rolling balls until youve made them all.
• Bake at 350 degrees for 20 minutes, until a deep brown. This step helps the meatballs set, so dont skip it!
• At this point, you can remove your meatballs and freeze them for another use.
• If eating immediately, place meatballs in a pan with a drizzle of grapeseed oil over medium heat.
• Brown on all sides, about 8 minutes.
• Add bbq sauce, stir well.
• Let sauce heat up- about 2 minutes.
• Remove from heat and serve immediately!