Day 3 of no meat!!! Yayyyyy. Did I ever think I would be going down this path? No. When I joked that I didn’t want to watch Okja because of what it might do to my diet, I was joking! But guess the power of the climate, Sir David Attenborough and Okja has had an effect.
I am trying to keep my mind (and palate) open. So one of the recipes I tried today was a meatless meatball! It was much easier than I expected and I thoroughly enjoyed the meal.
This recipe is adopted from this Chickpea Mushroom Meatball recipe by Molly. I didn’t have breadcrumbs or oats, but substituted with a bit of flour and quinoa. All in all, I was very pleased. Tomato sauce was based on simply a can of San Remo tomatoes! So simple!
Meatball Ingredients:
- 1 cup of white button mushroom
- 2/3 cans of chickpea
- 1/2 a yellow onion
- 1 tsp of minced garlic
- 1 tbsp of butter
- 1 small shredded carrot (1/4 cup)
- 2 tbsp of flour
- 2 tbsp of quinoa
- a handful of parsley
- 1 egg
- spices: salt, oregano, aleppo chili powder, red chili flakes, nutrient yeast extract, black pepper
Meatball Instructions:
- Use food processor to chop up mushroom
- Cook mushroom with butter until well browned
- Use food processor to chop up onion
- Cook onion with butter until well brown (add later than mushroom but can be cooked in the same pan)
- Add garlic once both mushroom and onion are browned
- Season mushroom mix with spice mix
- Remove mixture from pan
- Pan fry shredded carrots
- Use food processor to pulse chickpea (not too fine to retain some texture)
- Mix chickpea with mushroom mixture, carrot, flour, parsley and quinoa until everything evenly distributed
- Add egg, mix well and shape into balls by hand
- Pan fry until crispy on all sides
- Top with 1/2 can of tomato
- Add additional spice mix to taste along with a small pinch of sugar
- Mix in some basil
- Bring in cooked pasta along with some pasta water
constantMindMapping 