Pecan Meatballs with Chickpea Spaghetti
1 cup gluten free oats
2 cups whole grain bread crumbs
1 cup pecan meal
½ onion finely chopped
2 stalks of celery
½ tsp dried oregano
½ teaspoon paprika
½ tsp garlic powder
1tsp Braggs Liquid Aminos or low sodium soy sauce
½ tsp salt
See Instructional Video
Preheat oven to 350 F. Combine oat and pecan meal in a large bowl. Combine remaining ingredients in a food processor, process until finely ground. Add mixture to dry ingredients, stir in thoroughly mixed. Allow the mixture sit for 5-10 mins to absorb moisture.
From mixture into 1-inch balls, pressing firmly with hands to shape the balls well; place on a prepared baking dish.
Bake until browned, about 30 mins, turn meatballs over halfway through
For the Chickpeas Spaghetti – Bring the pot of water to boil, add a pinch of salt add Chickpeas spaghetti and let it cook until well done. Sauce- chop onion, garlic and sweet peppers and sauté in a small amount of water and add organic pasta sauce and
bring to a boil.
Serve Pecan meatballs with sauce and spaghetti with a side of salad.
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