2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
½ cup diced celery
2 cloves garlic, chopped
½ pound mushrooms, coarsely chopped
1 tablespoon each almonds, walnuts, and sunflower seeds, very finely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon nutritional yeast
1 tablespoon ground flaxseeds
1 teaspoon each dried oregano, thyme, and sage
2 tablespoons almond flour
2 medium zucchini, spiralized into zoodles (see recipe on this page)
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
Heat a large sauté pan over medium heat. Add 2 tablespoons oil and onions, celery, and garlic. Sauté 2 to 3 minutes until they begin to soften. Add mushrooms and sauté 4 to 5 minutes, stirring occasionally. Remove from heat and set aside.
Meanwhile, in a food processor, add all remaining ingredients through almond flour and pulse until coarsely ground; be careful not to overprocess. Place into a mixing bowl.
Add the sautéed veggies to the nut mixture and mix by hand until incorporated. Set the mixture aside for 5 to 10 minutes.
Using your hands, form 1-inch balls and place them on the baking sheets.
Bake for 30 minutes until crispy on the outside and soft in the middle. Serve with zoodles and Italian Tomato Sauce.
MAKES 2 SERVINGS