Ingredients
- 1 1/3 cup cooked sweet potato, mashed
- 1 cup shelled chickpeas
- 1/2 cup roasted red peppers, chopped small
- 1/2 cup whole oats
- 1 cup oat flour
- 1/2 cup cooked brown rice
- 1 chipotle pepper, minced
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 1/2 teaspoon parsley
- 1 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 cup onions, chopped
- 2 teaspoon garlic, minced
- 2 teaspoon butter, unsalted
- 1 teaspoon olive oil
- 1 large egg or egg substitute
Instructions
- In a medium skillet over medium heat add the butter and oil.
- When the butter starts to slightly bubble and melt add in the onions and sauté, stirring gently to coat.
- After 2 minutes add in the 1/2 teaspoon of salt and stir.
- Once the onions begin to turn soft and translucent (~6-7 minutes) add in the garlic cooking for a minute while stirring.
- Remove the pan from the heat.
- In a medium bowl add in the sweet potato, egg, chickpeas, red peppers, chipotle pepper and the rest of the seasonings.
- Using a large spoon gently mix the mixture.
- Add in the oats, oat flour and rice mixing until well combined.
- Line a baking tray with parchment paper and spray with cooking spray.
- Using lightly damp hands form into meatballs about 1” around (about 2-3 tablespoon of the mixture).
- Place the veggie meatballs on the parchment paper leaving a slight gap in between (just don’t let them touch).
- Loosely cover with plastic wrap and chill in the fridge for one hour.
- When ready to bake preheat oven to 400F, rack in the middle.
- Remove the pan from the fridge and lightly mist the meatballs with olive oil.
- Place the pan in the oven and bake for 30 minutes or until the outside has started to just brown and they are firm to the touch.
- Remove from the oven and serve with Satan Chipotle Remoulade Sauce.
