I think we all know by now that I am a big fan of plant-based meals. While I do eat some meat (poultry and fish), I tend to only once or twice a week. I feel best when eating mainly plants, since the meals are typically a bit lighter, and tend to sit with me better than meat-based meals. However, that is not to say I only eat salads! No no! I strive to make vegetarian and vegan-approved dishes that are flavorful and filling!! Keep in mind, that while this is a lot of ingredients for one dish, it makes them super flavorful and hearty! I think flavor is the key to a delicious vegan or vegetarian meal.
While, I do love these atop a big ole salad, they are delicious in wraps, on spaghetti with tomato sauce, or just on their own! Plus, they are full of protein and fiber! Woohoo!!! Take that, traditional meatballs!! I hope you enjoy these!
- 1/2 cup farro (cooked)
- 1-2 shallots or 1/2 a white onion
- 3 cloves garlic
- 1/2 cup shredded carrots
- 1 can organic black beans (drained and rinsed)
- 1 small sweet potato (cooked)
- 1/4 cup rolled oats (organic, gluten free---I buy mine from Trader Joe's)
- 2 dates (remove pits)
- 1/4 teaspoon cumin
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
You will need a frying pan, food processor and baking sheet for this recipe.
- Cook farro until tender, or per package instructions.
- Preheat your oven to 375F. Cut sweet potato into 1/2in cubes. Place cubes on a parchment-lined baking sheet. Bake until fork tender or for approximately 35-40 minutes. You are also welcome to use a microwave or steamer to cook your sweet potato. This is entirely up to you and your schedule! If I have a little extra time, I prefer to cook them in the oven.
- Dice your onion and garlic. Soften onion and garlic on the stove (I cook with avocado oil) along with spices to "bloom" their flavors. Only cook until onions are translucent...you do not want to burn the garlic! Blooming the spices adds a nice pop and variety of flavor within the meatballs. Although blooming is entirely optional, I think it amps up the overall dish!
- Once all of your "hot" ingredients are cooked and have cooled, add the remaining ingredients to the food processor. I found that I needed to break the "meat" up into two rounds, because my food processor was unable to process everything when too full.
- After the ingredients are well incorporated and the "meat" has formed a uniform texture, form your meatballs or patties using a 1/4c measuring cup. I found this was the easiest way to keep all of the balls the same size.
- Place formed balls on a parchment-lined baking sheet (can be the same one from the potato), and bake at 375 for 30 minutes, flipping halfway. The tops should be golden, but not too crispy. To achieve a crispy edge, I pop my meatballs on the stove for a few minutes.
- The balls can be enjoyed on their own, or on a salad/in a sandwich. Enjoy!!