Cocktail Meat(less)Balls

My recipe for Meat(less)Balls not only looks good but tastes even better. With the dipping sauce or without, it's up to you! Great for a party, for dinner over couscous, or any other occasion-- you decide.

It's a good variety of ingredients and creates a superb dish.

Give it a try and wait for the compliments to arrive!



3 cups carrots

1 package of sun dried tomatoes 3.5oz/100g

1.5 cup roasted buckwheat 

1 cup flax meal

1 cup roasted chestnuts

1 teaspoon garam masala

1 teaspoon chili powder

1/2 cup olive oil

1 tablespoon lemon juice



Dipping sauce:

1 can diced tomatoes 14.5oz/411g

1 can roasted red peppers 7.75oz/220g



1 teaspoon agave

1 teaspoon brown sugar

1 tablespoon vegetable paste

2 tablespoon water



For sauce:

Mix all the ingredients in the food processor.

Then pour into a sauce pan, warm it up and serve.


Heat oven to 375F

Prepare a baking sheet with parchment paper.

In a food processor add the carrots, sun dried tomatoes, buckwheat, flax meal, chestnuts, garam masala, chili powder. Pulse and scrape the sides until blended but not too smooth,(you still want to have some texture). Add the olive oil and lemon juice, while processor is working- (from the top)

If needed add salt and pepper.

Take the smallest size ice cream scooper, to create evenly sized balls. (Wet your hands to shape the balls, so it won't stick to your fingers).

Bake in the oven for about 15-20 minutes.

    Without the sauce

    Dipped in the sauce

    And over couscous