Nut Balls


Looking for a Vegan alternative to your traditional Meatball?  Boy do I have a treat for you!  Below is a delicious nut ball recipe you can use to make spaghetti and amazing “nutball” wraps.  Enjoy.  I make a double batch and freeze them so I can have them on hand anytime.


  • 2 cups organic walnuts – soaked for 4 hours
  • 1 ½ cup organic pumpkin seeds – soaked for 4 hours
  • ½ cup parsley – chopped
  • ½ cup pizza or marinara sauce
  • 2 cloves of garlic -  minced
  • ½ small onion – chopped
  • 3-4 tbsp. olive oil
  • 1 tsp. oregano flakes
  • 2 tsp. Italian seasoning
  • ½ tsp. sea salt

Directions:  Pre heat oven to 350 degrees.  Place all ingredients except the chopped onion in a food processor.  Pulse blend a couple of times then blend until the mixture is the consistency of a pate.  Transfer to a medium sized mixing bowl and add stir in the onion.  Make small balls and place on a non-stick baking sheet.  Bake for 20 minutes and they are ready to go!  Use them on your favorite pasta or make a wrap.  Store in fridge for up to a week or in freezer for 3 months.

Directions for a wrap:  I use Rudi’s Gluten-free spinach wraps and almond cheese.  Take wrap and place a handful of almond cheese or any non-dairy cheese on the tortilla.  Spread a layer of baby spinach on top of the cheese.  Place nut ball and marinara sauce in the middle of the wrap and heat at 350 degrees for 4 minutes (just until the tortilla is soft).  Remove from the oven, fold the tortilla like a burrito and enjoy.

By:  Katy Joy Freeman, Alkaline Lifestyle Coach, MFT

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Pine nuts or pine nut oil.