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.