DIRECTIONS:
Rinse and drain the kidney beans then set aside.
In a sauté pan heat olive oil over medium high heat, then add onions. Cook until onions are soft and translucent about 8 to 10 minutes. Let onions cool.
Place pumpkin seeds in a food processor and pulse until they are a fine meal texture. Then place onions, beans, spices, tomato paste and oats in the food processor. Pulse mix for 20 seconds or until contents are distributed and meat ball texture is achieved.
Preheat oven to 375 degrees. Using your hands form meatballs and place on a greased baking sheet. Bake in a preheated oven for 20 minutes flipping halfway through.
In a large sauté pan heat sun dried tomatoes, marinara sauce and spinach leaves over medium heat. Add cooked vegan meatballs to the sauce then bring to a slow boil. Top sauce with cheese then turn off heat. Serve with cooked Clearly Organic Whole Wheat Spaghetti.
