Vegan Meatballs

1 small brown onion, peeled and diced

1 clove garlic, peeled and crushed

2 tbs olive oil

1 tsp ground fennel seed (if you aren’t a fan of fennel, try dill, cumin or carraway).

1/3 cup butter beans, canned butter beans work well

1/2 cup cooked quinoa or cooked white or brown rice

1/2 cup sunflower seeds

1/4 cup breadcrumbs

1 carrot, washed and grated

1 tbs flour

1 tbs lemon juice, use more lemon juice for a stronger flavour, I use the juice of a whole small lemon.

Preheat oven to 160 degrees celsius (fan-forced).

Add the oil to a frying pan and heat on medium heat, add the onion and saute until it softens considerable, try not to brown the onion.

Add the garlic, fennel and a pinch of salt and pepper.

Allow to cool.

Add the onion mixture to a food processor with the beans, quinoa and sunflower seeds. Pulse until well combined.

Transfer the mixture into a bowl and use your hands to mash in the breadcrumbs, carrot, flour and lemon juice until well combined.

Form the mixture into large marble sized balls, spray with olive oil spray and bake on a baking tray for 20 - 25 minutes. The meatless balls should be well browned.