Mediterranean Mung Bean & Olive “Meatballs” {Vegan, Grain Free, Gluten Free}


  • 1 tablespoon ground flaxseed
  • 1 1/2 cups cooked mung beans
  • 1/2 cup California Black Ripe Olives, finely chopped
  • 1/2 cup white onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons sun dried tomatoes, chopped (not in oil!)
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons tomato sauce, no sugar added


  1. Preheat oven to 350ºF. In a small bowl, combine flaxseed with 3 tablespoons of water. Set aside for at least 10 minutes.
  2. In a medium sized bowl, mash beans with a fork or potato masher or pulse in a food processor until a smooth texture forms. Add olives, onion, garlic, sun dried tomatoes, parsley, spices and tomato sauce. Once your flax “egg” has gelled, add it to the mixture too. Mix to combine.
  3. Roll bean mixture into 1 1/2-inch balls and space evenly on a parchment paper lined baking sheet. Cook for 20 minutes, remove from oven, flip, and cook for another 5-10 minutes. The balls should be gently browned when done.
  4. Serve warm or cold over pasta or vegetables.
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