Meatless Meat balls 4 Ways
Mushroom “Meat”balls
Ingredients
for 4 servings
cooking oil, or water
24 oz white mushroom, finely chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup whole wheat breadcrumb
½ cup quick-cook oats
¼ cup fresh parsley, chopped
2 tablespoons grated parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne, optional
2 eggs
Preparation
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Chickpea Garlic “Meat”balls
Ingredients
for 4 servings
water, or cooking oil
1 small onion, diced
4 cloves garlic, minced
15.5 oz chickpea, 1 can, rinsed and drained
½ cup whole wheat breadcrumb
2 teaspoons fresh parsley, chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flake, optional
1 egg
Preparation
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add cooking oil or water and onions. Cook until onions are translucent, stirring occasionally.
- Add the garlic and stir until fragrant. Transfer to a blender or food processor.
- To the food processor, add the chickpeas, breadcrumbs, parsley, oregano, salt, pepper, red pepper flakes, and egg. Pulse until a dough forms.
- Use your hands to form 1-inch (2-cm) balls from the chickpea mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Eggplant “Meat"balls
Ingredients
for 4 servings
1 water, or cooking oil
1 eggplant, cut into 1-in (2-cm) cubes
1 water, or vegetable broth, as needed
1 small onion, diced
1 celery stalk
3 cloves garlic, minced
1 cup whole wheat breadcrumb
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
1 egg
Preparation
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
- To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
- Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
- Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
- To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
- Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Black Bean & Tofu “Meat”balls
Ingredients
for 4 servings
1 firm tofu, 1 package, patted dry
15.5 oz black bean, 1 can, drained and rinsed
1 red onion, diced
1 cup spinach
3 cloves garlic, minced
1 tablespoon tomato paste
1 dried oregano
½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
2 cups whole wheat breadcrumb
1 egg
Preparation
- Preheat oven to 375°F (190°C).
- In a blender or food processor, add tofu, black beans, onion, spinach, garlic, and tomato paste, and blend until smooth. Transfer to a large bowl.
- To the bowl, add the oregano, salt, pepper, paprika, breadcrumbs, and egg. Mix well until a dough forms.
- Use your hands to form 1-inch (2-cm) balls from the black bean and tofu mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
How to cook Meatless Meat balls 4 Ways:
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