Ingredients

1 8-oz pkg. fresh mushrooms, sliced

1 small yellow onion, chopped

4 cloves garlic, minced

1/2 cup walnuts or sunflower seeds

1 15-oz can cannellini beans, drained and rinsed (black beans, kidney beans or garbanzo beans can be used)

1 cup rolled oats or quick oats

1/2 tsp ground allspice

1/4 tsp ground nutmeg

1/2 tsp garlic powder

2 -3 Tbsp water, you may need a bit more, you want a consistency that will stick together when rolled but not mushy

Freshly ground black pepper

Instructions

1. Preheat oven to 400 degrees. Heat a skillet to medium heat. Add mushrooms, onion and garlic and saute for 5 minutes, adding the ground allspice, nutmeg, garlic powder and ground black pepper during the last minute. Let cool for a few minutes.

2. Place nuts or seeds in a bowl of a food processor first and pulse until coarsely ground. Also, if using rolled oats place in the with the nuts to chop them up a bit. Add the beans, water, sauteed vegetables, and pulse until just combined (don’t overmix or it’ll turn into a paste).

3. Roll about 2 Tbsp meatball mixture into a ball and place on a prepared baking sheet. Repeat with the remaining mixture.

4. Bake for 30-35 minutes or until meatballs are browned and crispy.

5. Serve as is or with Mushroom Stroganoff.

Yield: 12 meatballs