SIMPLE VEGAN MEATBALLS
10-ingredient vegan meatballs with tons of flavor and simple preparation. Perfect atop pasta or on their own in your favorite marinara sauce.
Provided by Minimalist Baker
Categories Entree
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 C) and prepare flax egg in a small dish by mixing flaxseed meal and water and let it rest for a few minutes.
- In a large, deep skillet, sauté onion and garlic in 1/2 Tbsp olive oil (as original recipe is written // adjust if altering batch size) over medium heat until soft and translucent - about 3 minutes. Set aside.
- Add tempeh to food processor and pulse to break down. Then add sautéed garlic, onion, and remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable "dough."
- Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it's not nearly as apparent.
- NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn't find it necessary.
- Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
- Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
- Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
- Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
- At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).
- Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
- To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.
Nutrition Facts : ServingSize 1 meatball, Calories 58 kcal, Carbohydrate 4.1 g, Protein 3.3 g, Fat 3.6 g, SaturatedFat 0.6 g, Sodium 73 mg, Fiber 0.9 g, Sugar 0.7 g, UnsaturatedFat 2.5 g
MAURO'S MAGICAL NO-BREAD MEATBALLS
Provided by Jeff Mauro, host of Sandwich King
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place the cashews and garlic in a small pot and cover with water. Boil for 15 minutes, then drain completely. Place the cooked cashews and garlic in a food processor with olive oil. Process until a paste forms, about 1 minute.
- Combine cashew paste with ground meats, Pecorino, parsley, eggs and some salt and pepper. Knead until well combined. Using a measuring cup, form into heaping 1/4-cup-sized meatballs.
- Heat enough canola oil to come 1/2-inch up the side of a low-sided Dutch oven or heavy bottomed skillet to 350 degrees F. Add meatballs in batches and brown the meatballs on all sides until dark brown and cooked through, about 5 minutes a side. Let drain on a wire rack and serve with your favorite spaghetti and tomato sauce.
MEATBALLS IN CREAMY CASHEW NUT SAUCE
Okay, I admit it, the creaminess does come from heavy cream. From "indian, 100 everyday recipes" by Love Food.
Provided by threeovens
Categories Meatballs
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In a large mixing bowl, combine lamb, yogurt, egg, cardamom, nutmeg, pepper, mint, and salt; use your hands to knead until well combined and sort of velvety.
- Cover and place in the refrigerator for 30 to 40 minutes to rest; divide mixture into quarters, then make 5 meatballs out of each quarter.
- In a large saucepan, bring the water to a boil, then add the cinnamon stick, cardamom pods, cloves, bay leaves, and meatballs in a single layer; reduce heat to medium, cover, and cook 15 minutes.
- Remove meatballs and keep covered; strain cooking liquid, discarding solids and reserving liquid.
- Wipe out saucepan, heat to medium heat, add oil, onion, garlic paste, ground ginger, fennel, turmeric, and chili powder; stir-fry for 2 to 3 minutes.
- Stir in the reserved liquid, meatballs, bring to a boil, then reduce heat to low, cover, and cook 10 to 12 minutes.
- Meanwhile, process cashews to a paste in a blender or food processor; add to the meatball mixture along with the cream.
- Simmer 5 to 6 minutes, then remove from heat; garnish with crushed pistachios.
Nutrition Facts : Calories 796.3, Fat 69.9, SaturatedFat 25.9, Cholesterol 184.3, Sodium 549, Carbohydrate 17.6, Fiber 2.4, Sugar 3.4, Protein 27.6
MEATBALLS WITH CREAM SAUCE
I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.
Nutrition Facts : Calories 389 calories, Fat 24g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
MEATBALLS WITH CREAM SAUCE
A former co-worker shared this recipe with me. My husband likes these served with mashed potatoes. The savory cream sauce gives a tasty twist to meatballs.
Provided by Jill L. Margaritta
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl, combine the first 9 ingredients.
- Add beef and mix well.
- Shape into 1 inch balls.
- Roll in flour, shaking off excess.
- Place 1 inch apart on greased cookie sheet.
- Bake, uncovered at 400 degrees for 10 minutes.
- Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
- Meanwhile, for sauce, melt butter in a saucepan over medium heat.
- Stir in flour, thyme, salt and pepper until smooth.
- Gradually add broth and cream; bring to a boil.
- Cook and stir for 2 minutes or until thickened and bubbly.
- Drain meatballs on paper towels; transfer to a serving dish.
- Top with sauce; sprinkle with parsley.
Nutrition Facts : Calories 426.4, Fat 27.3, SaturatedFat 12.1, Cholesterol 146.6, Sodium 823.6, Carbohydrate 15.6, Fiber 1.4, Sugar 2, Protein 28.6
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