1 can kidney beans
1 garlic clove, crushed
1/2 yellow onion, finely diced
1 tsp dried thyme
1 Tbsp tomato paste
1 tsk tamari sauce
1/2 cup rolled oats
1/3 cup sunflower seeds
salt & pepper
4 Tbsp Honey
2 Tbsp chili paste
1 Tbsp Tomato paste
1 Tbsp Tamari sauce
1 tsp sesame oil
1 tsp finely minced ginger
2 garlic cloves finely minced
season with salt and pepper
Preheat the oven to 350F/175C. Rinse and drain the kidney beans. Sauté the onions and garlic in a pan with a bit of oil and a splash of water until softened.
Pulse the sunflower seeds in a food processor into a fine meal. Add the beans to the food processor and pulse several times. Add the rest of the meatball ingredients and pulse until well combined. Season with salt and pepper.
Form the dough into about 15 meatballs. Bake the meatballs on a lined baking sheet for about 15 minutes and gently flip them halfway through the baking time. Allow to rest on the pan while preparing the bbq.
Heat up all of the sauce ingredients in a pan until simmering, add a tablespoon or two of water if too thick then gently toss the meatballs in the sauce. Garnish with sesame seeds and chopped green onions.
Serve with red rice or white quinoa and steamed broccoli for a complete meal.