Pumpkin Seed Cannellini Meatballs With Zucchini Spaghetti [Vegan, Gluten-Free] (2024)

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• Dairy Free
• Gluten-free Recipes
• Grain Free Recipes
• High Fiber
• Soy Free
• Vegan
• Wheat Free

Ingredients You Need for Pumpkin Seed Cannellini Meatballs With Zucchini Spaghetti [Vegan, Gluten-Free]

The Meatballs:

• ¾ cup pumpkins seeds, soaked in hot water for at least ten minutes
• 2 tbsp olive oil
• 1 red onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 tbsp thyme
• 1 tbsp oregano
• 2 cans Cannellini beans, well rinsed
• 1 tsp. salt

How to Prepare Pumpkin Seed Cannellini Meatballs With Zucchini Spaghetti [Vegan, Gluten-Free]

The Meatballs:

1. Place the pumpkin seeds in hot water and turn the oven to 200 degrees.
2. In a frying pan, add the olive oil, the red onion, the garlic, the thyme and the oregano. Leave on low heat while occasionally stirring until the onions start to soften. Then remove the water from the pumpkin seeds, and add those and the well-rinsed Cannellini beans. Increase the heat and fry for a minute or two while stirring.
3. Remove the pan from the stove and blend it all together thoroughly using a hand mixer. It will be very sticky, perfect to immediately form small meatballs. Add a baking paper to a baking tray on which you place the meatballs. Bake in the oven for approximately 40 minutes (depends on oven and size of meatballs so keep a close eye, and roll them around a few times to get them a little crunchy on all sides). You can make these the day or two before and keep in the fridge.