Wholesome and delicious vegan nut meat balls!
Add the flax meal to a small bowl then gradually add the 1/2 cup of water, mixing quickly with a fork to stop the flax from clumping. Small clumps are fine. Set aside for 5 minutes.
Add the nuts, oats, salt, pepper and nutritional yeast & spices (if using) to the food processer and process to a fine crumb, or less if you want your nut meat to have a bit more texture.
Add the tomato paste, tahini, flax mixture, coconut aminos & optional liquid smoke, then process until well combined and the mixture resembles a thick dough.
Transfer mixture to a bowl and place in the fridge for 15-20 minutes to set. NOTE: This step is optional and can be skipped if you are time-poor, but it just makes the balls easier to roll.
Roll rough tablespoon-fulls of the mixture into balls and onto a plate.
COOKING OPTION 1: Preheat a non-stick frying pan to high heat (no oil necessary, the oils in the nuts should prevent them from sticking). Cook the balls for 4-5 minutes, rolling them around the pan with a soft spatula until golden brown.
COOKING OPTION 2: Place the balls in an air fryer for no more than 5 minutes on high. I do find this option tends to dry them out a little more, but you may prefer them to be crispier on the outside.
Serve them on sticks with a side of marinara sauce as a yummy party snack, or with your favourite spaghetti and sauce for a plant-based twist on spaghetti & meatballs. ?