This recipe is from Chloe's Vegan Italian Kitchen. We have enjoyed each of her recipes that we have tried, but she does have a few that have nuts that I cannot vouch for. (Carol, I believe with a few easy substitutions you could make these gluten free.)
Meatballs and Pasta
2 tbsp. olive oil
1 onion, finely chopped
8 ounces cremini mushrooms, trimmed and sliced
2 garlic cloves, minced
1 1/2 cups cooked brown rice, cooled
1/2 cup Italian bread crumbs
1/4 cup all purpose flour
1 tsp. dried basil
1 1/2 tsp. sea salt
1 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper (optional)
canola oil for frying
Heat olive oil in a large nonstick skillet over medium heat and cook onion and mushrooms until soft and lightly browned. Add garlic and cook a few more minutes. Transfer to a food processor. Reserve the skillet for later use.
Add cooled brown rice, bread crumbs, flour, basil, salt, pepper, and red pepper (if using) to the food processor. Pulse until the mixture just comes together. If necessary, transfer to a large bowl and mix with your hands. Season to taste and let cool slightly. Form the mixture into 1 to 2 inch balls.
Heat canola oil in the reserved skillet over medium heat and pan fry the meatballs in batches. They should be well done and browned on each side with a nice crust. Drain on paper towels.
Combine cooked pasta with your choice of sauce. Top with meatballs and garnish with parsley and Parmesan topping.
I see no reason these couldn't just as easily be served with a gravy. I would assume they would not "simmer" well in it though, but I haven't tried doing so either.
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