Italian Veetballs


Italian Veetballs*
1 1/2 c cooked orca beans
1/2 small onion, chopped
1/4 cup bread crumbs (or one slice of bread whirred in food processor)
1 clove garlic
2 T nutritional yeast
1 T olive oil
1 t tamari
1 t Penzey’s Mural of Flavor (or other favorite seasoning mix)
1/2 t dried italian herb mix
lil lemon zest

*adapted from Thug Kitchen Party Grub

preheat 400
put everything in a big bowl and squish it all together with clean hands until well mixed and some of the beans are broken down a bit.
spray a foil lined cookie sheet with oil
roll mixture into balls and place on sheet, spray tops with a bit more oil
cook for 25-30 mins, turning once mid-way.

meanwhile, make pesto and zucchini noodles, and begin to heat a jar of marinara for veetballs in a shallow pan.

The Besto Pesto
2 c fresh spinach
1 pkg (two bunches) fresh basil, big stems removed
2 cloves garlic
3 T toasted pine nuts or walnuts
juice of 1/2 lemon
1/2 t salt
1/4 c (approx) Olive oil

place spinach, basil, garlic, nuts, salt and lemon juice in food processor.
begin to whir, pouring in olive oil as it processes, pour small stream until pesto looks smooth and “creamy” in appearance (probably around 1/4 c).
taste and add more salt as needed.

Use Zoodler (spiralizer) to make noodles out of one or two zucchinis, depending on size.
toss zoodles in some of the pesto (may have some leftover pesto)

once veetballs come out of the oven, roll them in the pan of marinara to coat and serve alongside pesto zoodles. sprinkle everything with a bit of shakey cheeze

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