Paleo vegan meatballs

A great plant-based meal to indulge in.

3/4 cup

walnuts

large carrot, chopped into chunks

1/2 cup

freshly chopped parsley, loosely packed

1/4 cup

freshly chopped basil, loosely packed

2 tbsp

freshly chopped thyme, loosely packed

5-6

medjool dates, pits removed

sundried tomatoes

1/4

small cauliflower, chopped

garlic clove

3 tbsp

extra virgin olive oil

Half of

fresh lemon, juiced

1/2 tsp

sea salt

Preheat oven to 350F (180C). Add all the ingredients to a food processor or blender and give a blitz until finely ground.
Form into 2 inch balls and place on a parchment lined baking sheet. If they are difficult to form and hold their shape, add another medjool date or two and blitz again, they provide the sticking action.
Bake for 20 minutes.
The texture should be very tender so you can easily eat them with a fork.
Enjoy right away with some zucchini pasta or regular pasta. Refrigerate leftovers for up to 5 days or freeze no-meatballs for up to 3 months.