VEGGIE MEATBALLS WITH COCONUT RED CURRY SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and saute until translucent, 7 to 8 minutes. Stir in the ginger and garlic and cook 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Whisk to combine. Bring the mixture to a low boil, cover, reduce the heat and simmer for 10 minutes. Add the meatballs and simmer an additional 10 minutes.
- Turn off the heat, stir in the lime juice and transfer to a serving bowl. Garnish with the cilantro and scallions.
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
THE BEST VEGETARIAN MEATBALLS EVER!
Seriously. I've made these twice within the span of about 10 days. My omnivore bf LOVED these too. The fennel really gives them that authentic italian meatball flavor, so don't omit. Served these with a cranberry glaze on them (Recipe #107450), mashed sweet potatoes, and some kale. Parmesan cheese occasionally contains rennet, so omit if you're a strict vegetarian. Could even keep these warm in a crockpot/slowcooker with the cranberry glaze on top for a fun party/finger food.
Provided by bliss336
Categories High Protein
Time 30m
Yield 24 mini muffins, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees fahrenheit.
- Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
- Remove from heat and combine all ingredients in a big bowl.
- Form mixture into 24 small meatballs
- Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
- (I use cooking oil spray to grease the pans for less fat.).
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