Nut “Meatballs”

  • Author: Liz Thomson
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2-3 1x
  • Category: Dinner
  • Cuisine: gluten free, vegan


This recipe makes 10 small meatballs.



  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1 garlic clove, chopped
  • 3/4 cup raw walnuts
  • 3/4 cup brown rice, cooked
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 tbsp flour*
  • (You could use chickpea flour or oat flour if you want to keep it gluten free. Or you could use all purpose flour if you don’t mind.)
  • 1 large (or 2 small) zucchini
  • 1 jar of marinara sauce


  1. Preheat the oven to 350
  2. In a large saucepan, cook the olive oil, onion and garlic over medium heat for about 10 minutes until the onion begins to soften.
  3. In the food processor, combine the walnuts, cooked rice, spices, and flour.
  4. Pulse until combined. (You’ll want it to look like the texture in the photo above.
  5. Add in the onion and garlic and continue to pulse until mixed.
  6. Spray a baking sheet with cooking spray.
  7. Roll the mixture into small balls and set onto the baking sheet.
  8. Bake at 350 for about 10-15 minutes.
  9. For the zucchini noodles, use a spiralizer or mandoline slicer to make thin strips of zucchini.
  10. Sautee over medium heat in a bit of olive oil for 2-3 minutes or until heated through.
  11. Drain well and serve! Top with nutmeat balls and marinara sauce.