Vegan "Meatballs" Recipe Courtesy of Christina Luna

Ingredients:

• 1 tablespoon avocado or olive oil
• 1/2 cup Vidalia or yellow onion, chopped (about a quarter of a large onion)
• 2 cloves of garlic, chopped
• 1/2 cup celery chopped (about one stalk)
• 8 oz Portabella mushrooms, chopped (about 4 cups whole)
• 10 oz raw cauliflower rice (frozen or about 1/2 a medium cauliflower)
• 3 teaspoon dry oregano
• 2 teaspoons dry basil
• 2 teaspoons dry rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 3/4 cup shredded Vegan Mozzarella
• 1/4 cup shredded Vegan Parmesan
• 1/4 cup flax meal
• 1 tablespoon Chia seeds

Directions:
1) Preheat oven to 400 degrees.
2) The onion, garlic, celery, and mushrooms should be chopped to be the same size as the cauliflower rice.
3) Cut onion, celery and garlic in food processor. Pulse until chopped to small pieces.
4) Cut mushrooms in food processor until chopped to match size of cauliflower rice.
5) Put onion, celery and garlic in large nonstick pan with oil. Cook until lightly browned, about 2-3 minutes. 
6) Add the cauliflower and mushrooms, stirring often. The goal is to cook as much of the liquid out of veggies as possible so the meatballs won't be mushy, about 10 minutes.
7) Remove from heat and mix in oregano, basil, rosemary, salt, pepper, and garlic powder.
8) Mix in the Vegan mozzarella and Vegan Parmesan until melted. Mix flax meal and Chia seeds and flax meal in a separate bowl and add to the veggie and cheese mix. Let the mixture cool and thicken until it can be handled. 
9) Divide the mixture into 12 balls or more. If it is too sticky, add a tablespoon of flex meal. 
10) Put on a on a cookie sheet lined with parchment paper - not silicon - so they are spread at least 1 inch apart. They spread and melt a bit to be more of a thick cookie shape than an actual ball.
11) Bake 20 minutes or until well browned. If you make the balls smaller, adjust the cooking time and watch. Let sit for about 5 minutes.
12) Serve as snack or appetizer with marinara dip or over zoodles/noodles. 

For 12 portions: 

• approx 36 cal each; carbs 4g, fiber 2g, net carbs 2g, protein 4g

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