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Nutty Vegan Meatballs

Nutty Vegan Meatballs with Creamy Sun-Dried Tomato Sauce

Course Main Course
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 34 meatballs
Calories 335kcal
Author Eat Love Eat


  • 300 g mixed nuts (3 cups) walnuts, almonds, hazelnuts, brazil nuts, cashews, etc
  • 50 g mixed seeds (5 tbsp) sunflower, pumpkin, poppy, sesame, etc
  • 2 medium onions roughly chopped
  • 2 carrots roughly chopped
  • 1 green pepper roughly chopped
  • 1 cloves bulb roasted garlic OR 3 raw garlic
  • 30 g bunch parsley (1 oz)
  • 250 g mushrooms (9 oz) chestnut or portabella are great
  • 100 g sun-dried tomatoes (1/2 cup) in oil
  • in small handful of dried porcini mushrooms optional, soaked in boiling water
  • 50 g chia seeds (5 tbsp) soaked in 175 ml (3/4 cup) water
  • 3 sprigs rosemary finely chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground nutmeg
  • 1/4 teaspoon celery salt optional
  • 150 g flour spelt, buckwheat, rye, etc
  • 2 teaspoons sea salt
  • 2 tablespoons oil of your choice - rapeseed coconut, etc

For the sauce

  • 120 ml water (1/2 cup)
  • 3 tablespoons cashew butter
  • 1 clove garlic
  • 3-4 in sun-dried tomatoes oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • black pepper


  • Preheat your oven to 180°C. Place the mixed nuts and seeds into a food processor and process until finely ground but not to the point that you have flour - you still want a few chunkier pieces for texture. Transfer the ground nuts and seeds to a large mixing bowl.
  • Add the onions, carrots, green pepper, garlic and parsley to the processor. Pulse until finely chopped. Heat 1 tablespoon oil in a large frying pan and add the chopped vegetables. Sauté for about 5 minutes or until softened. Add to the mixing bowl.
  • Place the mushrooms into the food processor and pulse until finely chopped but not a paste! Heat the remaining tablespoon of oil in the frying pan and add the mushrooms. Sauté until most of the water has evaporated from the pan. Add to the mixing bowl.
  • Add the sun-dried tomatoes and soaked porcini (if using) to the processor and blitz to a paste. Add this to the bowl along with the chia gel, herbs and spices, flour and salt. Mix well.
  • Form into golf ball sized meatballs and place on two parchment-lined baking trays. You should get around 34 meatballs. Bake for 30 minutes or until firm and golden. Serve with spiralized veggies and creamy sun-dried tomato sauce.

For the sauce

  • Place all ingredients in a powerful blender and blitz until smooth. Taste to check seasoning.