Stir the flax meal and very hot water together. Set aside.
Using the “s” blade in a food processor, pulse the nuts until fine. Place in a large bowl; set aside.
Add the mushrooms, vegetables, and garlic to the food processor and pulse until very finely diced, almost pureed. Sauté the mixture in a large skillet on medium heat until almost dry. Turn off the heat and allow to cool slightly.
Meanwhile, pulse the oats and seasonings until very fine. Add to the bwol with the nuts.
Process the rice until it resembles couscous or quinoa. Add to the bowl.
Process the beans, wet flaxseed, tomato paste, and Worcestershire sauce until almost smooth. Add the cooled vegetable mixture and pulse a few times to incorporate. Add to the bowl.
Combine thoroughly.
Preheat the oven to 375° F.
Form the dough into 1-inch round balls and place on a lined baking sheet. I place some dough into a tablespoon measuring spoon, level it off, and shape into a bowl. This ensures the meatballs are uniform in size. (This made 45 tablespoon-size meatballs.)
Bake for 20-30 minutes, until cooked and firm to touch. The time in the oven will depend greatly on how dry the dough is and how small or large the meatball is.
Cool at least 15 minutes before adding to a sauce or completely before storing or freezing.
Serve in marinara, alfredo, or mushroom sauce, and over pasta, rice, on subs, bowls, etc.
Notes
* You can use any kind of nut; but walnuts are softer, have a neutral flavor, and firm texture.** I use black beans, but you can use any kind of bean.*** If you are vegan, be sure the Worcestershire sauce is vegan. Lord Sandy's Worcestershire does not contain anchovies.**** If you follow a gluten-free diet, make sure you use certified gluten-free oats or bread crumbs.• These plant-based meatballs freeze well. Simply thaw and reheat in warm sauce for 10 minutes.• This recipe is a great way to use leftover rice and beans.