White Bean Sage Vegan Meatballs with Pomegranate Mandarin Sauce
Ingredients
The meatballs
-
1
small
sweet potato, chopped into chunks
-
1
small
red onion, chopped in chunks
-
2
stalks
celery
-
8
ounces
brown mushrooms
-
½
cup
hazelnuts
-
2
cloves
garlic
-
2
large sprigs
fresh sage (or 2 tablespoons dried)
-
2
15-ounce cans
white (cannellini) beans, rinsed and drained
-
½
teaspoon
ground mustard
-
½
teaspoon
celery salt
-
½
teaspoon
black pepper
-
1
tablespoon
soy sauce
-
1
teaspoon
pure maple syrup
-
1
small
lemon, juiced
-
½
cup
old-fashioned oats
-
2
tablespoons
ground flax seeds
-
½–1
cup
breadcrumbs
-
Salt
as needed
(optional)
The sauce
-
1
cup
pomegranate juice
-
1
large
mandarin orange, juice and zest
-
1 ½
teaspoons
pure maple syrup
-
½
teaspoon
cardamom
-
2
tablespoons
corn starch
-
2
cups
pomegranate seeds (about 1 large pomegranate)
Instructions
- Shred sweet potato, onion, celery, mushrooms, hazelnuts, garlic, and sage using a food processor or grate them by hand.
- Mash the drained beans in a large bowl until smooth with some chunks remaining.
- Combine the shredded vegetable mixture with the mashed beans.
- Add mustard, celery salt, black pepper, soy sauce, maple syrup, lemon juice, oats, and flax seeds. Mix well and add breadcrumbs to achieve a soft consistency.
- Refrigerate the mixture for 1 hour to make handling easier.
- Preheat the oven to 375°F.
- Shape the mixture into about 40 golf ball-sized meatballs and place them on baking sheets.
- Bake at 375°F for 45-55 minutes until golden brown and cooked through.
- To make the sauce, whisk together pomegranate juice, mandarin juice, maple syrup, cardamom, and cornstarch in a saucepan over medium heat until bubbly and thickened.
- Stir in mandarin zest and pomegranate seeds, then chill until serving.
- Serve the vegan meatballs with the sauce.
Nutrition Facts (estimated)
Servings
10
Calories
257
Total fat
6g
Total carbohydrates
43g
Total protein
10g
Sodium
117mg
Cholesterol
0mg
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