Vegetarian Meatballs & Gravy #vegetarian #meatballs #easy #recipes #healthy

This post was made in association with Ancestry. All sentiments are our own.

Recall our AncestryDNA results a couple of months prior? Alex and I were intrigued to find that our legacy wasn't actually what we thought! Also, it started a huge amount of fun discussion inside our families. Presently, we're back with certain updates: this Norwegian vegan meatballs formula and information about the new Traits include in AncestryDNA! Despite the fact that I'm almost half Norwegian, we've never posted a Norway enlivened formula on A Couple Cooks—so we're fixing that now.

A couple of months back Alex and I sent a spit test to the Ancestry lab to dissect our DNA. We got back some fascinating outcomes! What's more, it started an extremely fun discussion in both Alex and my families about our legacy. Since we've attempted them, we think AncestryDNA units would be fabulous occasion blessings to assist you with associating with your family. What's more, this season, Ancestry is offering a fresh out of the plastic new component called Traits. Alex and I got the chance to evaluate Traits to give you how it functions!

Also try our recipe : Sticky Lemon Cauliflower #vegetarian #easy #cauliflower #mushroom #lemon

INGREDIENTS

For the vegan & vegetarian meatballs

2 tablespoons olive oil, plus more for brushing
3 cups frozen mixed vegetables (corn, carrots, peas and green beans)
15-ounce can chickpeas
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup whole wheat flour (for gluten free, try Gluten Free 1 for 1 flour)

To serve

Perfect Vegetarian Gravy or Easy Vegan Gravy (double recipe)
Chopped Italian parsley

INSTRUCTIONS

Preheat the oven to 400F.
Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
Add the vegetables and the flour to a food processor. Pulse about 20 times until chunky paste forms, scraping down the bowl of the food processor as necessary.
Line 2 baking sheets with parchment paper. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop* or two spoons) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too dense.
Use a pastry brush to brush the outsides of the meatballs with olive oil.
Bake the meatballs for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool on the pan for 10 minutes before adding to the gravy.

Source : bit.ly/363n1ZW