Meatballs with Buffalo Sauce
  • 14oz can chickpeasdrained and rinsed
  • 14oz can pinto beansdrained and rinsed
  • 1/4cup no-salt-added tomato paste
  • 1/4cup ground flaxseed
  • 1/3cup chickpea flour or brown rice flour
  • 1/4cup nutritional yeast
  • 2 Tbsp extra-virgin olive oil
  • 3 garlic clovespeeled and grated or finely minced
  • 1 shallotpeeled and minced
  • 1/2cup parsley
  • 2tsp dried oregano
  • 1tsp chili powder
  • 1/4tsp salt
Buffalo sauce
  • 3/4cup raw cashews
  • 5 Tbsp hot sauce of choice
  • 1 Tbsp cider vinegar
  • 1 Tbsp low-sodium soy sauce or tamari
  • 2tsp maple syrup or agave syrup
  • 1/2tsp garlic powder
  • 1/4tsp saltpreferably smoked
  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