These absolutely scrumptious meatballs are … tah-dah ! … actually not meatballs.
Made from potatoes and walnuts and other super healthy ingredients, these no-meatballs are delicious and slimming alternative to the real deal.
Meaty, No-Meatball Success
Here’s what you need to know to make these amazing gluten-free, vegan meatballs.
1. One of the keys to the fabulous taste of these no-meatballs are the slow-sauteed onions. Slowly saute them on medium-low for 12 to 14 minutes (stir occasionally) while you prepare the other ingredients. The onions should end up golden brown. If they brown too quickly, turn heat down.
2. One of the keys to the fabulous texture of these no-meatballs is using a food processor to chop the potatoes. The potatoes need to be very fine – about the size of a large grain of rice.
3. The onions and celery need to be diced very fine also. If they aren’t minced small enough, the meatballs won’t hold together well.
4. Despite their apparent pickiness in how they are prepared, these no-meatballs are actually quite easy to make, and if you follow the instructions carefully, the your no-meatballs will have a wonderful texture and hold together beautifully.
Why You Should Be Eating More Potatoes
Many people are surprised to learn that potatoes are a great weight loss food. Find out more in this post I wrote about the super spud!
How to Serve
And they only take 20 minutes to make.
Yield 20 meatballs
These are delicious enough to be served plain – no need for sauce. But they are also scrumptious served over spaghetti with a tomato sauce, or with gravy, or even in a sub sandwich.
- 1 medium to large yellow onion, finely diced (about 1 1/3 cups) - See note #1
- 2 tablespoons oil
- 2/3 cup soft bread crumbs (Use gluten-free bread crumbs if desired or see note #1.)
- 1 tablespoon + 1 teaspoon granulated onion
- 1 teaspoon dried basil
- 1 teaspoon salt, scant
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1/4 teaspoon granulated garlic
- 1 cup raw walnuts
- 1 rib celery, minced (about 2/3 cup minced)
- 1 1/2 cups finely chopped raw potato (two 6-ounce potatoes, peeled) - See note #3.
- 2 tablespoons tomato paste
- In a skillet, sauté onions over medium-low heat in oil, stirring often. Sauté until onions are golden brown – about 12 to 14 minutes.
- Meanwhile, measure bread crumbs and seasonings into a large mixing bowl.
- Place walnuts in food processor and chop until medium fine (just smaller than a grain of rice). Add to mixing bowl.
- Finely mince celery and add to bread crumb mixture.
- Using the “S” blade of food processor, finely chop potatoes until they are about the size of a large grain of rice or barley. (Scrape down sides of food processor once or twice during processing to ensure potatoes get minced evenly.) Stir into bread crumb mixture. Work quickly to prevent potatoes from turning brown.
- When onions are done, mix in onions and tomato paste. Mix extra well. (This extra stirring helps mixture to hold together better.) Mixture should be moist and hold together when squeezed together in hands.
- Preheat oven to 350°F.
- Using 2 tablespoons of mixture at a time, shape into balls. (I use my cookie scoop for this.) Place on oiled baking sheet.
- Bake at 350°F for 25 to 28 minutes or until browned on bottom.
- Be sure onions and celery are diced very, very small and potato is chopped fine. If there are large pieces of vegetables in the mixture, the meatballs will be crumbly and won’t hold together well.
- I sometimes use waffle crumbs to make this recipe. This recipe works well if you leave out the sugar, vanilla, and maple flavor.
- Russet potatoes work best for this recipe. If using a different variety of potato, bake for an additional 10 to 20 minutes or until no-meatballs are firm and evenly browned.