Mediterranean “Meatballs”

Add these super-healthy morsels to a kale or spinach salad, and drizzle over some oil or salad dressing to up the fat ante.

Ingredients - (cca. 4 servings)

• 1 tablespoon ground flaxseed

• 1 ½ cups cooked mung beans

• ½ cup California Black Ripe Olives, finely chopped

• ½ cup white onion, finely chopped

• 1 garlic clove, minced

• 2 tablespoons sun-dried tomatoes, chopped (not in oil!)

• ¼ cup fresh parsley, chopped

• 1 teaspoon dried oregano

• ¼ teaspoon red chili flakes

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon Pink salt

• 2 tablespoons tomato sauce, no sugar added

Preparation

1. Preheat oven to 350ºF. In a small bowl, combine flaxseed with 3 tablespoons of water. Set aside for at least 10 minutes.

2. In a medium-sized bowl, mash beans with a fork or potato masher or pulse in a food processor until a smooth texture forms. Add olives, onion, garlic, sun-dried tomatoes, parsley, spices, and tomato sauce. Once your flax “egg” has gelled, add it to the mixture too. Mix to combine.

3. Roll bean mixture into 1½-inch balls and space evenly on a parchment paper-lined baking sheet. Cook for 20 minutes, remove from oven, flip, and cook for another 5-10 minutes. The balls should be gently browned when done.

4. Serve warm or cold over zucchini pasta or vegetables.

Here is the list of items & ingredients i use, from Amazon:

Ground Flaxseed - Click here.

The best chili flakes on the market - Click here.

Himalayan Pink Salt - Click here.

The Best pan for making those - Click here.

Let u know in the comments below if you made it, or share it with us on Instagram!

All rights / credit go to Chelsey Amer