BBQ "Meatballs"

Chef Tina JO

Meat balls you just might sneak past your non-raw eaters

Janice Welsh

1 1/2 c zucchini pulp (left over from juicing)   
1 1/2 c walnuts, soaked 6 hours rinsed and drained   
1 1/2 c almonds, soaked 6 hours, rinsed and drained   
2 c marinated portobello mushrooms, chopped small, marinate recipe below   
1 TBSP fresh garlic, minced   
1/4 c fresh cilantro, minced   
1/4 c fresh Italian parsley, minced   
1/2 c celery, finely chopped   
1 c red bell pepper, finely chopped   
2 TBSP fresh rosemary, minced   
1 TBSP fresh oregano, minced   
2 tsp cumin   
3 tsp chili powder   
1/2 tsp cayenne pepper   
2 tsp ginger, finely grated   
1/2 c sweet yellow onions, minced   
2 TBSP sun dried tomato powder   
1 c Nama Shoyu   
1/4 c olive oil   
1/8 tsp black pepper freshly ground   
1 c tomatoes , chopped   
1 c sun-dried tomatoes, soak 2 hours to soften, drain and then chop   
1/2 c sweet yellow onions, minced   
1 tsp garlic, minced   
5 whole dates, chopped   
1 small jalapeno, red, minced   
1/2 c olive oil and 1/2 c flax oil   
1 TBSP sun-dried tomato powder   
2 TBSP apple cider vinegar


1. Chop mushrooms & place in the marinade. Set aside & prepare the rest    
2.cut and chop al the fresh ingredients & place in a lg mixing bowl   
3.add dry ingredients to the same bowl   
4.drain and rinse the nuts. Place in a food processor bowl.  Drain the    
marinade off the mushrooms into the food processor bowl. Set the mushroom   
aside.  Blend until smooth, then add the zucchini pulp and process until a    
doughy consistency   
5.add the processor contents to the bowl in step 2   
6. Add the mushrooms to the same bowl as step 2   
hand blend the whole thing very well   
7. Shape the mixture into 2-3 inch meatballs.  Place on a Teflex sheet and   
dehydrate for 2 hours at 105 degrees   
8. Prepare the BBQ sauce by placing all ingredients in a blender and blend   
until creamy and smooth   
9. Remove meatballs from the tray and place in a glass baking dish 9X13   
works great  Pour some of the BBQ sauce over the meat balls and cover      
and continue to dehydrate for 4-5 more hours.   
10. The remaining BBQ sauce can be served on the side with your meat balls   
sauce keeps for 5-7 days in an air tight container in the fridge.  Any    
remaining meatballs should be stored the same way.   
TIP:  you can use the leftover BBQ sauce to make BBQ Kale Chips