Meatballs with Buffalo Sauce

Meatballs without the meat, and fiery buffalo sauce without the pool of butter—this is a satisfying plant-based alternative to a game-day classic that everyone is sure to declare a winner. Both the sauce and meatballs can be made up to two days in advance. If you’re serving people who like things spicy, go ahead and blend in even more of the hot sauce.

Meatballs with Buffalo Sauce

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

6 people

Print Recipe

Ingredients

Meatballs

• 14 oz can chickpeas drained and rinsed
• 14 oz can pinto beans drained and rinsed
• 1/4 cup no-salt-added tomato paste
• 1/4 cup ground flaxseed
• 1/3 cup chickpea flour or brown rice flour
• 1/4 cup nutritional yeast
• 2 Tbsp extra-virgin olive oil
• 3 garlic cloves peeled and grated or finely minced
• 1 shallot peeled and minced
• 1/2 cup parsley
• 2 tsp dried oregano
• 1 tsp chili powder
• 1/4 tsp salt

Buffalo sauce

• 3/4 cup raw cashews
• 5 Tbsp hot sauce of choice
• 1 Tbsp cider vinegar
• 1 Tbsp low-sodium soy sauce or tamari
• 2 tsp maple syrup or agave syrup
• 1/2 tsp garlic powder
• 1/4 tsp salt preferably smoked

Ingredients Meatballs 14 oz can chickpeas drained and rinsed 14 oz can pinto beans drained and rinsed 1/4 cup no-salt-added tomato paste 1/4 cup ground flaxseed 1/3 cup chickpea flour or brown rice flour 1/4 cup nutritional yeast 2 Tbsp extra-virgin olive oil 3 garlic cloves peeled and grated or finely minced 1 shallot peeled and minced 1/2 cup parsley 2 tsp dried oregano 1 tsp chili powder 1/4 tsp salt Buffalo sauce 3/4 cup raw cashews 5 Tbsp hot sauce of choice 1 Tbsp cider vinegar 1 Tbsp low-sodium soy sauce or tamari 2 tsp maple syrup or agave syrup 1/2 tsp garlic powder 1/4 tsp salt preferably smoked

Servings 6 people Print Recipe

Instructions

1. Preheat oven to 425 F . Line large, rimmed baking sheet with parchment paper or a silicone mat.
2. Into food processor container, place all meatball ingredients and blend into a slightly chunky mixture, scraping down sides of container as needed. Roll mixture into golf ball-sized rounds and place on baking sheet. Bake for 15 minutes, flip balls, and bake for another 15 minutes.
3. To make buffalo sauce, in bowl, place cashews, cover with water, and let soak for at least 2 hours. Drain cashews and place in blender with 1 cup water and remaining sauce ingredients. Blend until smooth.
4. In medium pot on stovetop, place buffalo sauce and bring to a slight simmer. If sauce is too thick, thin with some additional water. Add balls and heat for 2 minutes, turning balls to coat. Serve on platter with carrot sticks and celery sticks and any extra buffalo sauce.

Recipe Notes

Per serving: 222 calories; 12 g protein; 4 g total fat (1 g sat. fat); 36 g total carbohydrates (7 g sugars, 11 g fiber); 641 mg sodium