Walnut-Pecan Balls
These savory balls have a buttery taste from a combination of walnuts, pecans, and sautéed vegetables. They are delicious topped on pasta with a good quality pasta sauce, but can also be used as finger foods to dip in a warmed marinara sauce, or formed into patties and eaten as plant-strong veggie burgers!
Servings 17 -20 balls
Ingredients
- 2-3 tbsp water to saute
- 1 cup onion chopped
- 1/2 cup celery chopped
- 1¼ tsp dried oregano leaves
- ½ tsp dried thyme leaves
- 1/4 tsp sea salt
- freshly ground black pepper to taste
- 3/4 cup pecans
- 3/4 cup walnuts
- 1 cup + 2 tbsp rolled oats use certified gluten-free for a gf option
- 2 tbsp vegan worcestershire sauce use gluten-free for wheat/gluten free option
- 1 tbsp tamari can use coconut aminos
- ½ tbsp balsamic vinegar
- 1 tsp blackstrap molasses
Instructions
- In a skillet over medium heat, heat the water onion, celery, dried oregano, thyme, sea salt, and pepper. Cook for 10-14 minutes, stirring occasionally, until onions and celery are nicely softened (add extra water if needed to prevent sticking). Once onions and celery have softened some, add them to a food processor with the remaining ingredients, and process until the mixture becomes crumbly, and then scrape down the sides of the bowl. Process again to incorporate any larger pieces, and just as mixture becomes sticky and/or forms a ball, stop processor. Refrigerate for at least 1⁄2 hour (chilling will make it firmer and easier to form). Take small spoonfuls of the mixture, about 1 tbsp (using a small cookie scoop is helpful, but otherwise form with your hands, rinsing hands when needed to keep mixture from sticking to your palms). If cooking in a non-stick skillet (see note for oven-baking), add the balls and fry for 5-7 minutes (reduce heat if burning), shifting the pan to turn sides of balls every minute or two to form a golden crust fairly evenly around the balls. Remove, and serve.
Notes
Serving Suggestions: Serve these very traditionally, warmed with tomato sauce and pasta. But, also try as hor d’oeurves with a warmed sauce (ex: a marinara or other sauce such as my Raw Tomato Sauce, or Living Caesar Dressing for dipping. Also try adding them to a salad to transform a light salad into a full meal.
Oven-Baking Note: If you prefer baking these in the oven, place balls on a baking sheet lined with parchment paper. Bake at 400 degrees for about 12-15 minutes, turning once or twice during baking, until golden brown.
Idea: This mixture can also be formed into patties and pan-fried as a burger patty. Or, it can be placed in a loaf dish and baked.
Leftovers? Refrigerate them and use them another day as a sandwich filling, simply mashing and stirring in a sauce or condiment of choice, and chopped veggies if you like.