Veggie Meatballs
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Tofu |
| Source: | Veggie Cuisine |
Recipe ingredients
- 1 pkg Yves Veggie Ground Round
- 1 egg white
- 1/4 cup (60 mL) wheat gluten
- 2 Tbsp. (30 mL) breadcrumbs
- 2 tsp. (10 mL) prepared mustard
- 2 tsp. (10 mL) Worcestershire sauce
- 1/4 tsp. (1 mL) basil
- 1/4 tsp. (1 mL) thyme
- 1/4 tsp. (1 mL) oregano
- 1/4 tsp. (1 mL) salt
Preparation
Preheat oven to 350°F/180°C.
In electric mixer using paddle on medium speed, or with food processor or potato masher, mix Yves Veggie Ground Round, egg white, wheat gluten, breadcrumbs, mustard, Worcestershire sauce, basil, thyme, oregano and salt for 2 minutes or until ingredients are well mixed.
Place 2 Tbsp. (30 mL) of mixture into palm of hand and roll to form round ball. Place ball on a lightly oiled baking sheet. Continue rolling until mixture is used up.
Bake for 20 minutes.
Suggestion
The key to the success of this recipe is developing the gluten. This can be done with an electric mixer with a paddle, or with a food processor with a plastic blade, or by vigorous arm action with a potato masher. You'll get strong arm muscles.Side dish:
Swedish Veggie Meatballs
Spaghetti and Veggie Meatballs
Sweet and Sour Veggie Meatballs
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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