Mamma Mia! No Meat Balls alla Toscana

Ingredients

Sauté for the Balls:
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped or crushed
• 1/2 pound mushrooms, coarsely chopped
• 1/2 cup diced celery
• 1/4 sweet potato, or 1 carrot, grated
Vegan Meatball Mix:
• 1/2 cup nuts (almonds, walnuts, sunflower seeds, or pecans) soaked and dried, if possible
• 3 tablespoons melted) coconut butter
• 1 tablespoon lemon juice
• 2 1/2 tablespoons nutritional yeast
• 1 tablespoon onion flakes
• 2 teaspoons apple cider vinegar
• 1 1/2 tablespoons dry seaweed flakes (Hiziki or Wakame)
• 2 tablespoons your favorite protein powder
• 2 tablespoons liquid coconut aminos
• 1/2 teaspoon unprocessed salt to taste
• 1/4 cup diced parsley
• 1 teaspoon ground mustard
• ¾ teaspoon fennel seed, ground in a mortar & pestle
• ½ teaspoon crushed rosemary
• ½ teaspoon ground sage
• Pinch cayenne
• 2 tablespoons coconut flour
• 2 tablespoons chia seeds
Tomato Sauce:
• 2 tablespoons olive oil
• 1/2 medium onion, chopped, about 1 cup
• 2 garlic cloves, minced
• 1 28-ounce can organic crushed tomatoes, in a BPA-free can or glass
• 2 tablespoons fresh chopped basil, or 1 teaspoon dry
• 1 teaspoon dry oregano
• 1 tablespoon nutritional yeast
• 1 teaspoon coconut aminos
• 1/4 cup sweet potato, grated
• Unprocessed salt and pepper to taste

Instructions

Sauté for No-Meatballs:
1. Preheat oven to 350°F. Cover 2 large baking sheets with parchment paper.
2. In a large non-stick skillet, melt oil over medium heat. Add onions and garlic. Sauté 2-3 minutes until they begin to soften. Add mushrooms and sauté 4-5 minutes, stirring occasionally. Cook all the veggies uncovered so they release their liquid. Add celery, and sauté a few more minutes. Add grated sweet potato and sauté. Remove from heat and set aside.
Mix the No-Meatballs:
3. Meanwhile in a large mixing bowl or food processor, add all remaining ingredients. Mix well. The trick to a perfect texture is to have everything mixed evenly. But you also want some interesting texture similar to meat. It's easy to over mix, especially with a food processor.
4. Add the sautéed veggies last and mix briefly. Mix until you LIKE the texture. Now set the mixture aside and allow to set for 5-10 minutes. The chia and coconut flour will absorb moisture, and you’ll be able to form balls.
5. Using your hands, form 1-inch balls and place them on the baking sheet.
6. Bake for 30 minutes until crispy on the outside and soft in the middle.
Yummy Tomato Sauce:
7. In a large non-stick skillet over medium heat, add olive oil. Saute the onion and garlic 4-5 minutes until they soften. Add grated sweet potato and sauté until it begins to soften. Add all the remaining ingredients: tomatoes, basil, oregano, nutritional yeast, coconut aminos, salt, and pepper to taste.
To Serve:
8. Pour 2/3 of the sauce onto a serving platter. Place the meatballs in the sauce.Top with the remaining sauce, Garnish with parsley. Serve these meatballs plain or with your favorite noodles, such as Zoodles!