Awesome vegetarian meatballs will please vegetarians and meat eaters alike.
Preheat oven to 350º and line a baking sheet with parchment paper.
Heat a medium sauté pan over medium-high heat. Sauté olive oil, garlic, and onion until soft and translucent, for approximately 3 minutes. Remove from heat and set aside.
In a large bowl, mix together onions, garlic, nut meal, bread crumbs, dried oregano, flat leaf parsley, mozzarella, parmesan, eggs, hot pepper flakes, garlic salt and pepper.
Using a cookie dough scoop, form into small golf ball sized balls and place on parchment lined baking sheet.
For spaghetti and meatballs, remove from oven and transfer to a simmering marinara sauce. Let simmer for 5-10 minutes, then serve over angel hair pasta (or noodle of your choice).
To Freeze: Vegetarian Meatballs store well in the freezer. Pack in a zipper freezer bag or container of your choice.
Using Frozen Vegetarian Meatballs: For best results, thaw the Vegetarian Meatballs by setting them out or defrost in a microwave before using or serving. If using frozen Vegetarian Meatballs, be sure to increase cooking time to ensure that they warm all the way through.
Adapted from Spaghetti & Pecan Meatballs