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Gluten-Free Meatless Meatballs
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Gluten Free Meatless Meatballs with Roasted Red Pepper Sauce

These Gluten-Free Meatless Meatballs with Roasted Red Pepper Sauce are perfect for your Meatless Monday meal adventures!
Prep Time25 mins
Cook Time35 mins
Course: meatless meals
Servings: 4 -6 servings
Calories: 983kcal
Author: Dalya Rubin

Ingredients

For the Meatless Meatballs:

  • 1 cup walnuts
  • 2 cloves garlic peeled
  • ½ large onion peeled and cut into wedges *(use half for the sauce)
  • 8 ounces cremini or baby bella mushrooms rinsed & patted dry
  • 2 tablespoons dried parsley
  • ¼ teaspoon black pepper

  • ¼ teaspoon salt
  • 1 cup shredded vegan parmesan cheese plus more for serving

  • 1 cup gluten free panko breadcrumbs

  • 2 large eggs

  • 2 tablespoons olive oil

For the Roasted Red Pepper Sauce:

  • 2 cloves garlic peeled
  • ½ large onion peeled and roughly chopped
  • 16 ounce jar roasted red peppers save the liquid from the jar if water based
  • ½ cup oat milk or other non dairy milk
  • ½, 13.5 oz can coconut light I prefer light
  • 3 tablespoon chopped parsley & extra for garnish
  • 1 teaspoon cumin
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice

 Other:

  • 8 ounces gluten-free spaghetti cooked according to package directions


Instructions

Make the Meatless Meatballs: 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. 
  • Spread the walnuts onto the baking sheet in an even layer and bake about 5-7 minutes until toasted. Allow to cool before proceeding. 
  • Combine toasted walnuts & all other Meatless Meatball ingredients (except for olive oil) in a food processor.
  • Pulse the mixture in the food processor until it is combined and slightly chunk, but the mixture should stick together when pressed together. 
  • Roll 28-30, 2-tablespoon balls of Meatless Meat mixture and place onto a plate. 
  • In a large pan, on the stovetop, heat the olive oil over medium heat. 
  • Place all of the meatballs into the pan, not to overlap, and cook on a medium-low heat for 3-5 minutes until one side is crisp and golden brown. 
  • Use a spoon to carefully flip over each meatball. Cook for another 3-5 minutes. 
  • Remove meatballs from the pan and allow to cool on a plate or open area, before serving with sauce or storing in a container. 

 Make the Sauce: 

  • In a blender or food processor, add the garlic, onion, roasted red peppers (& liquid) and non-dairy milk. Blend until smooth. *If you don’t have the roasted red pepper liquid, add another ½ cup of your non-dairy milk. 
  • Transfer the blended pepper mixture to a shallow pan (I reused the same pan from frying the meatballs), and bring to a boil. Lower the heat to a simmer and cook for 15-20 minutes, stirring every 5 minutes. It’s important to keep on cooking this sauce, so that the onions & garlic won’t be bitter. 
  • Mix in the coconut milk, parsley, cumin, balsamic vinegar & lemon juice. Allow to cook on a medium-low flame for 5 minutes, then turn off the heat. 

 Assembly: 

  • Serve up the pasta with a generous amount of the Red Pepper Sauce & a few Meatless Meatballs!

Notes

Makes 28 meatballs. 

Nutrition

Serving: 1Serving | Calories: 983kcal | Carbohydrates: 102g | Protein: 22g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 2310mg | Potassium: 943mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1143IU | Vitamin C: 70mg | Calcium: 206mg | Iron: 6mg