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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

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