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Moth Bean Meatballs with Sun-Dried Tomatoes and Nutritional Yeast Recipe

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4.2 from 3 reviews

These vegan moth bean meatballs, known as Moth Balls, combine the nutty umami flavor of moth beans with sun-dried tomatoes and nutritional yeast for a rich, hearty texture. They can be pan-seared, baked, or air-fried for a crispy exterior, making them perfect for serving over spaghetti with marinara sauce for a wholesome, plant-based meal.

Ingredients

Main Ingredients

  • 1/2 Cup Raw Walnuts
  • 1/2 Cup Rolled Oats
  • 1/4 Cup Sun-Dried Tomatoes
  • 3 Tablespoons Nutritional Yeast
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Italian Seasoning
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Smoked Paprika
  • 2 Cups Cooked Moth Beans
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Water
  • 1 1/2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • Salt and Ground Black Pepper, to Taste

For Cooking

  • Olive Oil, as Needed to Cook

To Serve

  • 12 Ounces Spaghetti, Cooked Al Dente
  • 2 - 3 Cups Marinara Sauce
  • Fresh Basil or Parsley, for garnish

Instructions

  1. Prepare the Mixture: In your food processor, combine the walnuts, rolled oats, sun-dried tomatoes, nutritional yeast, onion powder, Italian seasoning, garlic powder, and smoked paprika. Pulse until the mixture reaches a coarse, sandy texture, avoiding a fine powder to maintain texture in the meatballs.
  2. Add Binding Ingredients: Add the cooked moth beans, soy sauce, water, olive oil, and balsamic vinegar to the processor. Pulse again until the beans are broken down and the mixture begins to clump, resembling ground meat with small bean bits remaining. Let the mixture stand for about 10 minutes to allow the oats to absorb moisture.
  3. Form the Meatballs: With lightly moistened hands, pinch off walnut-sized portions of the mixture and roll them into smooth balls between your palms.
  4. Cook the Meatballs: You can cook the meatballs using one of three methods: pan-sear them in olive oil over medium heat until golden and crispy on all sides; bake them in a preheated oven at 375°F (190°C) for 20 to 25 minutes; or air fry them at 370°F (188°C) for 10 to 15 minutes until firm and browned.
  5. Serve: Toss the cooked meatballs with cooked al dente spaghetti and marinara sauce. Divide among plates and garnish with fresh basil or parsley. Enjoy your hearty vegan moth bean meatballs!

Notes

  • Allowing the mixture to rest before forming meatballs helps the oats absorb liquid, resulting in firmer balls.
  • Adjust spices to taste for a more or less intense flavor.
  • The meatballs hold well in sauce without falling apart, making them great for simmering in marinara if desired.
  • For a gluten-free option, substitute rolled oats with certified gluten-free oats.
  • Storage: Cooked meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://miracooking.com/moth-bean-meatballs-with-sun-dried-tomatoes-and-nutritional-yeast-recipe/