California Walnut Meatless Meatballs

California Walnut Meatless Meatballs. You won’t miss the beef in this healthier version of the classic Italian favorite.

California Walnut Meatless Meatballs


  • 1 tablespoon olive oil
  • 1/4 cup minced onion
  • 1 teaspoon minced garlic
  • 1 tablespoon tomato paste
  • 1/2 cup walnuts, chopped
  • 1/4 cup cooked brown rice
  • 1/4 cup chopped roasted red bell pepper
  • 1/4 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 2 tablespoons chopped Italian parsley
  • 1 egg, beaten
  • California Walnut Pesto* or Muhammara Sauce

* This Pesto Sauce is vegan.


  1. Heat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
  3. Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
  4. Form into 8 equal balls and place on prepared baking sheet. Bake for 12 minutes or until firm to the touch.
  5. Serve with California Walnut Pesto or Muhammara Sauce.

Yield: 4 servings, 2 meatballs each

Nutrition information: Calories 210 cal Total Fat 16 g Saturated Fat 2.5 g Polyunsaturated Fat 7.802 g Monounsaturated Fat 4.678 g Cholesterol 50 mg Sodium 240 mg Carbohydrates 12 g Dietary Fiber 2 g Total Sugars 2 g Protein 7 g Vitamin D 0 mcg Calcium 90 mg Iron 2 mg Potassium 180 mg

Recipe and photo used with permission from: California Walnuts