Meatless Meatballs


I N G R E D I E N T S

‘Meat’balls

  • 1 cup of cooked and cooled red quinoa
  • 1 15 oz. can of black beans, rinsed and drained
  • 1/4 of a red onion, minced
  • 2 cloves of garlic, minced
  • 1 cup of panko bread crumbs
  • 5 dashes fo Worcestershire sauce
  • 2 tablespoons of ketchup
  • 2 tablespoons of brown mustard

Gravy

  • 3 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of vegetable stock
  • 1/4 cup of milk
  • 5-10 dashes of Worcestershire sauce
  • 2 tablespoons of brown mustard
  • 1 tablespoon of sugar
  • Salt and pepper to taste

D I R E C T I O N S

  1. Bake the rinsed black beans on a parchment lined baking sheet at 350Β°F for 15-20 minutes until the beans are dry and slightly cracked. Remove from the oven. Leave the oven on for step 5.
  2. Saute the red onion and garlic in oil until translucent. Add the onion, garlic, and black beans into a food processor and process for 10 seconds until smooth. Add the rest of the meatball ingredients to the processor and process until just combined.
  3. Using a medium cookie scoop (about 1.5 tablespoons), scoop the dough and roll into balls.
  4. Heat a drizzle of oil on a large, non-stick skillet on medium high heat. Add the meatballs and let them sear for about 1 minute. Rotate/toss and continue to cook for another 2 minutes until browned.
  5. Let the meatballs continue warming in the oven for about 5 minutes while you make the sauce.
  6. In the same large skillet on low heat, melt the butter. Whisk in the flour until combined. Add the rest of the gravy ingredients and cook on medium-low heat until slightly reduced and viscous. Toss the meatballs in the gravy. Serve on mashed potatoes with peas and berry jam.

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