These herb-filled vegan meatballs are made with hemp protein powder which contains all 9 essential amino acids. They bake up crisp on the outside while staying tender and moist on the inside. Served over sautéed zucchini noodles and topped with a creamy lemon Dijon sauce, this is a veggie-packed meal that satisfies.
1cupunsweetened plant-based milkflax, almond, oat, etc.
2tablespoonlemon juice
1tablespoonDijon mustard
2tablespooncoconut aminos
¼teaspoondried dill
½teaspooncornstarch
For Serving
2tablespoonolive oil
4cupszucchini noodles
Salt and pepper to taste
Instructions
Preheat oven to 350ºF and line a baking sheet with parchment paper. Add ingredients for meatballs to a food processor. Pulse until thoroughly mixed.
Roll mixture into 12 medium-sized meatballs and place on baking sheet. Bake for 20-25 minutes.
While meatballs bake, whisk together ingredients or lemon Dijon sauce in a saucepan. Heat over medium heat until simmering, about 5 minutes. Whisk regularly until sauce has thickened, about 2 minutes. Remove from heat and cool sauce slightly.
Heat 2 tablespoons olive oil over medium heat in a medium skillet and add zucchini noodles. Sauté for 3-4 minutes—season with salt and pepper.
Place 3 meatballs in large compartments of 4 teal meal prep containers. Divide sauce between 4 small cups and place next to meatballs. Divide zucchini noodles between small compartments.