1tablespoontamarior soy sauce if not avoiding gluten
2tablespoonslemon juiceapprox. half a large lemon
Preheat your oven to 400 degrees F and line a baking tray with parchment paper.
Add all the ingredients to a food processor and process until combined, but do not over process. Some chunkier pieces is totally fine.
Divide the mixture into 12 balls and place on your prepared baking tray. Bake for 30-35 minutes until edges are golden brown and meatballs are firm to the touch. Then remove from the oven and let rest for 5 minutes before serving with your favourite pasta and marinara sauce.
For nut free: you may sub the walnuts for pumpkin seeds with similar results.Do not over process the mixture, you want the ingredients to combine, but leave some chunkier pieces for great texture.Leftovers keep refrigerated for 3-4 days or frozen for up to 2 months.The serving size is for approx 3 balls, or ¼ of the recipe.