CURRIED SAVORY VEGGIE NEATBALLS
Make and share this Curried Savory Veggie Neatballs recipe from Food.com.
Provided by Mirj2338
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the"meat" balls, in a large bowl combine the ground meat alternative, 1/4 cup of the tofu, the peanuts, fresh ginger, cilantro, salt, 1/8 tsp.
- of the cayenne and 3/4 cup of the chopped onions.
- Shape into 1 1/2-inch balls.
- Heat 1 Tbsp.
- of the oil in a large skillet.
- Add the balls and brown on all sides, about 3 minutes.
- Remove from the skillet with a slotted spoon and drain on paper towels.
- To make the curry sauce, heat the remaining 1 Tbsp.
- oil in a skillet.
- Add the remaining onions and brown lightly.
- Add the cinnamon, cardamom, garlic, turmeric, ground ginger, coriander, remaining cayenne and salt to taste and sauté 2 minutes.
- Add the tomato and simmer, stirring, for 2 minutes.
- Remove the pan from the heat and whisk in the remaining tofu.
- Add enough water to make a thick sauce.
- Carefully add the"meat" balls to the sauce and warm over low heat without boiling.
- Garnish with the parsley.
Nutrition Facts : Calories 104.3, Fat 8.1, SaturatedFat 1.1, Sodium 4.8, Carbohydrate 7.7, Fiber 1.9, Sugar 3, Protein 1.6
VEGGIE (JUICE PULP) MEATBALLS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.
- Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.
VEGGIE MEATBALLS WITH TOMATO COURGETTI
Spiralize courgettes to make this healthier, gluten-free 'pasta' dish. The vegetarian meatballs use ground almonds instead of breadcrumbs to increase the protein
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 16
Steps:
- Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.
- Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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