Walnut "Meat"balls

Researchers agree that eating a more plant-forward diet can reduce risk for many disease states. However, many consumers don’t know what that means or where to begin. Let me help! A great resource is the Have A Plant®: The Plant-Forward Eating Guide Insights, Ideas & Inspirations For Plant-Passionate Professionals (and I think interested consumer too) prepared by Produce for Better Health and California Walnuts. Also making plants the center of the plate is an easy way to increase servings.

Try these “No-Meat” balls for a change!

Walnut “Meat”balls

Ingredients:

For “meat”balls:

• 1 tablespoon extra-virgin olive oil

• 1/4 cup yellow onion, minced

• 1 teaspoon minced garlic

• 1/2 cup frozen spinach

• 1 tablespoon tomato paste OR 1/4 cup diced tomatoes

• 1/2 cup bread crumbs

• 1 egg, beaten

• 1/2 cup mozzarella cheese, shredded

• 1 cup walnuts, chopped

• 1/3 cup cooked rice (white or brown)

• 1 tablespoon Italian seasoning

For Dish:

• 2 cups cooked pasta

• 1 cup marinara

• 1/4 cup mozzarella cheese, shredded

Directions:

1. Preheat oven to 375° F and line a baking sheet with foil or parchment paper.

2. Heat oil in skillet over medium heat. Add onion, garlic, and spinach. Sauté for 1-2 minutes. Add tomato paste and cook for an additional 1 minute.

3. Add the cooked mixture to a food processor with the rest of the ingredients: breadcrumbs, egg, mozzarella, walnuts, cooked rice, and Italian seasoning.

4. Pulse the mixture until ingredients are combined, but try not to over mix or it will get mushy.

5. Form into about 10 small balls and place on baking sheet. Cook for 12-15 minutes until firm. Remove from oven and add to your pasta with marinara, meatballs and cheese!