Marvellous Meatballs

Ingredients for meatballs:

Makes 16 meatballs

  • 1/2 cup of mushrooms

  • 1 cup of hemp seeds

  • 1/2 cup of sesame seeds

  • 1 cup of bell pepper (dehydrated) for 1-4 hours

  • 1 tbsp of nutritional yeast

  • 1 clove of garlic

  • 1 cup of walnuts

  • 3 tbsp of chia meal

  • 1 tbsp of white miso

  • 1 tbsp and 1/2 tbsp of Irish Sea moss paste

  • 3 tbsp of coconut aminos

  • 2 tbsp of smoked paprika

  • 1 teaspoon lime / lemon juice

  • 1 tbsp of dry herbs

  • 1/2 cup of onion

  • 1 teaspoon black salt and 1 teaspoon of sea salt

  • 1 teaspoon of black pepper



  1. Use a food processor to process until mixture forms into a paste.

  2. I would recommend to use a nut milk bag to squeeze any excess water out, this helps to create a meat texture when it has dehydrated.

  3. Form meat balls and dehydrate overnight for around 12- 16 hours. If you want them to be harder, leave for longer, but keep checking on them!

Napoli Sauce

4 cups – food processor- 15 minutes

  • 3 cups of fresh tomato

  • 2 cups of sun-dried tomatoes chopped and pre soaked in water

  • 3/4 cup of olive oil

  • 2 tbsp dried Italian herbs and a handful of fresh mixed herbs, chopped

  • 1 tbsp and 1 tsp or more to taste of garlic oil

  • 1 t of sea salt

  • 1 t of fresh cracked pepper


  1. Place all ingredients including the sun dried tomatoes soaking water into your food processor. Mix for a short time. A quality I like to bring out in this recipe is the chunkiness of the sun-dried tomatoes.

  2. Serve fresh or place in a container to keep for three days.

Crispy Onion

  • 1/2 a white onion


  1. Simply use a mandolin to slice small slices of white onion.

  2. Marinate in coco aminos and then place onto a teflex sheet and dehydrate for 24 hours!

Serve over some zucchini noodles, (spiralize 4 zucchinis to serve four) place the tomato sauce and then the meatballs on top, sprinkle some onion on top and then some rawmasan! Voila!