Dice ½ cup of white onion and 2 cups of mixed veggies + greens.
Heat olive oil in a pan on medium-low heat and sautée onions, veggies, greens, s+p, and nutritional yeast until onions are golden. Add in minced garlic.
Transfer the cooked veggies to a Vitamix or food processor. Then add in black beans and buffalo sauce. Pulse to mix everything while still keeping it chunky.
Add in chopped pumpkin seeds to mix in until combined.
Add in almond flour to combine but make sure the mixture is not pureed.
Lastly, add in 1 egg (or if you’re vegan you can use 1 flax/chia egg (1 tbsp flax or chia seeds plus 3 tablespoons boiling water, whisked together)).
If your batter is too dry, add in 1 tbsp of water at a time. If the batter is too wet, add in 1 tbsp of almond flour at a time.
Roll meatballs into small to golf ball size meatballs and bake for 25 - 30 minutes until golden brown.
Cool for 10 minutes and serve with drizzled buffalo sauce + dairy-free ranch over greens or pasta. Enjoy!
*Note: You can substitute other sauces or spices for the buffalo if you would like different flavored balls. You can also use any mix of veggies in the balls depending upon what's in your fridge!
Recipe by at https://www.littleadaptsbyjax.com/vegetarian-buffalo-meatballs/