Enjoying vegetarian “meatballs” is a thing! Bloggers and food writers are getting creative, rolling up savory little bites filled with beans, lentils, whole grains, and vegetables as an addictive alternative to meat-based balls. These little treats are delicious as an appetizer at a party, served with pasta and a sauce, or showcased as the main event at your next meal.
For this recipe, I found my inspiration in the Greek culinary tradition of keftedes—fried meatballs often served with French fries and a salad or as part of a meze (appetizer) platter. I skipped the meat and replaced it with hearty black-eyed peas (I had the most amazing black-eyed pea dish in Greece which inspired this idea!), along with nut meal, flax seeds, and red onions.
The tastes of the Mediterranean are highlighted in this dish with dates, sun-dried tomatoes, and Greek herbs. I paired it with a bright lemony tahini dip.
Here’s the link to the full recipe: Greek Veggie Balls with Tahini Lemon Sauce.
Black-eyed peas are rich in protein and fiber, making an excellent protein alternative. Plus, the flax seeds and nut meal (also called nut flour) provide an extra dose of fiber and protein, along with healthy fats. This is the perfect way to do Meatless Monday, or fit in more plant-based meals during the week.
Serve these veggie balls at your holiday table or party for a meatless alternative, or for a simple, rustic meal served with roasted potato wedges and a crisp salad. The veggie balls are also excellent heated up over the next few days. You can even make a big batch and freeze extras for easy meals on busy nights.
Step 1 – Mash the black-eyed peas with a potato masher until they are smooth with some remaining chunks.
Step 2 – Combine all of the ingredients to make a slightly moistened mixture before refrigerating it for 30 minutes.
Step 3 – Roll golf-size veggie balls using your hands.
Step 4- Cook the veggie balls in a small amount of olive oil, turning to brown on all sides.
Step 5- Serve these veggie balls with a Tahini Lemon Sauce.