Green Meal

Vegan 'Meat'balls with Risotto

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Vegan 'Meat'balls with Risotto

Dinner

Crispy, golden-brown walnut and white bean meatballs with fresh herbs and a hint of citrus, served over a creamy, comforting risotto. A satisfying plant-based dish that’s rich in flavor and texture, perfect for any occasion.

👥

Serves

⏱️

Time

55 min

☁️

CO2e

White Beans = 0.9 kg CO2e per kg

Let's cook it

Ingredients

Meatballs:

½ onion, finely chopped
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2 cloves garlic, minced
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¾ cup walnuts (90 g)
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1 can (15 oz) white beans, drained and rinsed
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Zest of 1 lemon
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Juice of ½ lemon
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1 tsp fresh rosemary or thyme, finely chopped
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1 tbsp soy sauce
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2 dates, pitted and finely chopped
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½ tsp salt
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½ tsp black pepper
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½ cup breadcrumbs (60 g)
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2 tbsp olive oil (for frying)

Risotto:

1 tbsp olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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½ cup dry white wine
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1½ cups arborio rice (300 g)
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4–5 cups vegetable broth, warm (1 liter)
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Salt and pepper, to taste
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2 tbsp nutritional yeast (optional, for added flavor)
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Juice of ½ lemon
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1 tbsp vegan butter or olive oil (for extra creaminess)

Garnish:

Fresh parsley, chopped
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Lemon zest

Meatballs:

½ onion, finely chopped
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2 cloves garlic, minced
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90 g walnuts
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1 can (400 g) white beans, drained and rinsed
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Zest of 1 lemon
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Juice of ½ lemon
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1 tsp fresh rosemary or thyme, finely chopped
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15 ml soy sauce
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2 dates, pitted and finely chopped
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½ tsp salt
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½ tsp black pepper
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60 g breadcrumbs
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30 ml olive oil (for frying)

Risotto:

15 ml olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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120 ml dry white wine
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300 g arborio rice
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1 liter vegetable broth, warm
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Salt and pepper, to taste
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15 g nutritional yeast (optional, for added flavor)
‍
Juice of ½ lemon
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15 g vegan butter or olive oil (for extra creaminess)

Garnish:

Fresh parsley, chopped
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Lemon zest

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🗒️ Ingredients

Steps

Caramelize the Onion and Garlic for the Meatballs:

Heat 1 tbsp olive oil in a pan over medium heat.
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Add the chopped onion and cook for 5–7 minutes until golden and soft.
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Add the minced garlic and cook for another 1–2 minutes, stirring frequently. Remove from heat.

Prepare the Meatballs:

In a food processor, pulse the walnuts until finely chopped.
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Add the caramelized onion and garlic, white beans, lemon zest, lemon juice, rosemary or thyme, soy sauce, dates, salt, and pepper. Pulse until roughly combined but not completely smooth.
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Transfer to a bowl and mix in the breadcrumbs. Let the mixture rest for 5 minutes.
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Shape into small meatballs, about 1 inch in diameter.
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Heat 2 tbsp olive oil in a pan over medium heat. Fry the meatballs for about 4–5 minutes on each side until golden and crispy. Set aside.

Make the Risotto:

In a large pan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until soft.
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Stir in the garlic and cook for another 1 minute.
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Pour in the white wine, stirring constantly, and let it cook until the alcohol has evaporated (1–2 minutes).
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Add the arborio rice and stir for 2 minutes to toast the grains slightly.
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Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue for 20–25 minutes until the risotto is creamy and the rice is tender.
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Season with salt, pepper, nutritional yeast (if using), lemon juice, and stir in the vegan butter or olive oil for extra creaminess.

Assemble the Dish: