Slow-Cooker Meatballs
The perfect make-ahead party or gathering food for vegans
Servings: 90 meatballs
Equipment
- 1 Food Processor
Ingredients
Meatballs
- 1 block tofu, firm or extra firm, drained
- 2 cups bread crumbs whole wheat bread, shredded in food processor
- 3/4 cups raw unsalted sunflower seeds, finely ground in food processor
- 1 cup walnuts, finely ground in food processor
- 1 large onion, finely ground or diced
- 3 cloves garlic, pressed
- 2 small potatoes (or 1 large), shredded no need to peel
- 1 1/2 cups non-dairy milk plain, unsweetened
- 3 tbsp Bragg's liquid aminos or soy sauce
- 2 tsp salt
- 1/2 tsp garlic powder
Sauce
- 3 tbsp water
- 1/4 cup lemon juice
- 1 1/2 cups apricot or peach jam
- 1 cup ketchup
- 1/4 cup granulated sugar of choice I used coconut sugar
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp oregano
Instructions
Meatballs
- Preheat oven to 350 F.
- Process tofu, bread crumbs, sunflower seeds, walnuts, onion, garlic, and potatoes according to directions above. Combine in a large mixing bowl. Add in non-dairy milk, Bragg's liquid aminos or soy sauce, sage, salt, and garlic powder. Stir to combine.
- Using your hands or a cookie scooper, form mixture into meatballs. Arrange on a silicone or parchment-lined cookie sheet and bake at 350 for 45-50 minutes.
- Remove from oven and allow to cool for 30 minutes before moving to allow time for them to become firm.
- Transfer to a slow-cooker (or oven-safe dish if preferred).
Sauce
- Combine all ingredients together in a medium-sized mixing bowl. Combine with immersion blender (if not available, blend together in a blender). Pour over meatballs.
- Heat meatballs in slow-cooker on low until ready to serve. Alternatively, warm in oven for 15 minutes at 350F.