Healthy and Tasty Veggie Balls - made with veggies and herbs - no meat

Spaghetti and meatballs is a homey comfort food that a ot of us remember being served as part of a family dinner. But, now if you are watching your carbs and calories and have adopted a plant-based lifestyle, this may not work out for you! Try out these delicately spiced veggie balls with lovely aromatic herbs.

These veggie balls are served on low carb zucchini noodles.

These veggie balls are delicately spiced with fresh bunches of parsley, cilantro and basil. Gluten free with buckwheat flakes to bind the mix. An optional addition of grated parmesan for a lighter version of cheese. Protein from the peas, and sunflower seeds and a little olive oil good for heart health. Spice it up a bit with sea salt, pepper and turmeric. Oven baked and not fried to end up with a light and delicately flavoured veggie ball, that will taste even better the next day! Serve it as a cocktail ball on its own or as a topping over zucchini noodles. When prepared as in the recipe, they worked out to about 33 calories each.

Unprocessed, natural veggies and herbs are used for the veggie balls.

The natural and simple list of ingredients:

- 1/4 cup sunflower seeds

- 1 1/2 cups green peas (or 398 ml can unsalted peas or canned lentils)

- 1 large or 2 small carrots

- 1/2 small onion

- 1 large celery stalk

- 2 small or 1 large green pepper

- 1/2 cup shredded parmesan cheese (I used light parmesan)

(For a vegan version use- 2 tbsp brewers yeast instead of the cheese)

- 2/3 cup buckwheat flakes (gluten free)

- 1 tsp olive oil

- small bunch of fresh parsley, cilantro and basil

- dash of pepper and pink Himalayan sea salt

- 1 tsp turmeric

First, chop the carrots, the onion and the celery. De-seed the green peppers and chop them into chunks. Then put them all into the food processor,

The carrots, onions, celery and green peppers are in the food processor

Pulse the food processor and chop them well.

Once the raw veggies are chopped, add the raw sunflower seeds, the organic buckwheat flakes and light, shredded parmesan cheese (or the brewers yeast instead of cheese) .

Raw sunflower seeds, buckwheat flakes and light parmesan.

Add the sunflower seeds, buckwheat flakes and parmesan to the food processor and pulse again.

Pulse again after the sunflower seeds, buckwheat flakes and parmesan are added to the food processor.

Then add the parsley, cilantro and basil herbs and olive oil.

Delicate flavours from the parsley, cilantro and basil make these veggie balls delicious.

Pulse the herbs and olive oil into the veggies.

Once the veggies and herbs have been pulsed, then add the green peas.

To the veggies and herbs mixture, add the green peas.

Pulse again briefly to mix, do not over mix the peas.

a dash of pink sea salt, black pepper and a tsp of turmeric.

Add the salt, pepper and turmeric, then pulse for another quick round to mix.

Now it is time to transfer the veggie mixture onto baking pans lined with parchment paper.

Use about a tbsp of veggie mixture to form balls.

While you are making the veggie balls, preheat the oven to 350 F.

Place the veggie balls on the parchment paper lined pans. I made 35 balls when it was all done.

Then place the pans into the pre-heated oven, for 25 minutes. Turn the veggie balls half way through at around the 12 minute mark.

When the veggie balls are done, they will be a light golden brown.

These veggie balls can be served immediately or saved in a covered container in the fridge. They can be reheated or eaten cold as an appetizer.

They can be served as a substitute for meatballs on pasta, or on low carb zucchini noodles.

Veggie balls served on zucchini noodles and pesto sauce.

Veggie balls served as an appetizer with pesto dip.

See how I made the Healthy and Tasty Veggie Balls on my You tube Channel:

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