Mouthwatering Meat-less Meatballs


  • 1/2 Onion chopped
  • 1/4 Cup Celery chopped
  • 5 Cloves Garlic chopped
  • 1 Tablespoon Fresh Italian Parsley chopped
  • 5 Leaves Large Basil finely chopped
  • 1 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Rubbed Sage
  • 1, 15 ounce can Kidney Beans drained & smashed
  • 4 Tablespoons Tomato Paste
  • 3 Tablespoons Oat Flour
  • 2 Tablespoons Dr. Fuhrman’s MateoZest (this is a Tomato based Salt-Free seasoning or use Mrs Dash tomato basil salt free seasoning)
  • 2 Tablespoons Uncooked Gluten-Free, Old Fashioned Oats
  • 2 Tablespoons Nutritional Yeast


  1. Preheat oven to 350 degrees.
  2. Heat a few tablespoons of water over medium/high heat in a saucepan. Once water is hot add the Onion, Celery, and Garlic. Water sauté 5 minutes or until slightly translucent.
  3. Add Parsley, Basil, Italian Seasoning, and Sage. Stir and sauté another 3-5 minutes. Add more water if necessary to prevent sticking.
  4. Set this mixture aside.
  5. In a mixing bowl, add Smashed Beans and all remaining ingredients and combine.
  6. Add sauté mixture to the bean mixture and combine.
  7. Line a baking pan with parchment paper, or lightly mist with cooking spray.
  8. Roll Meatless Ball mixture into 1 -2 inch balls and place on a parchment paper lined baking pan.
  9. Bake at 350 for 30 minutes.