No one can tell that these sexy balls are actually meat free and that the main ingredient is actually pecan meal. You can also use almond meal if you prefer. Pecan meal is a little expensive and difficult to find so I like to make my own by processing whole pecan halves (minus the shell of course) in the food processor to a ground coarse consistency (be careful not to process too long or you may end up with pecan butter).
Vegan option: substitute non dairy cheese and egg substitute
Gluten Free option: be sure oats are gluten free
Hint: chickpea/garbanzo bean flour mixed with a little water makes a great egg substitute
2 cups pecan meal
1 1/2 cups old fashioned oats
1 1/2 cups cheese (I use cabot’s lactose free sharp cheddar but you can use 1 c mozzarella and 1/2 c parmesan if you prefer)
4 large eggs
1/4 cup olive oil
1 medium onion (minced)
1 clove garlic (minced)
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon hot pepper flakes
salt and pepper (to taste)
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Saute onions in olive oil until translucent, add garlic and cook for a couple more minutes. Take off heat.
In large bowl combine pecan meal, oats, oregano, parsley, cheese, pepper flakes, salt and pepper. Add eggs and onion mixture. Use hands to combine well. Form golf ball sized balls and place on baking sheet. Bake for 20-25 minutes. Transfer to simmer in pasta sauce for 5-10 minutes (optional).
Tips: Form into patty shape for meatless patties. Crumble leftovers to use in recipes that call for ground meat.
