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Meatballs with Buffalo Sauce

Servings 6 people

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

Instructions

  • Preheat oven to 425 F . Line large, rimmed baking sheet with parchment paper or a silicone mat.
  • 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.
  • 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.
  • 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.

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