The Best Non-Meatballz Ever
This plant based and gluten free version of meatballs from Bettina Campolucci Bordi is a delicious vegan meal!
Makes 8 Big Balls Or 14 Small Ones:
Ingredients
- 75g brown rice
- 2-3 tablespoons olive oil
- 1 onion, finely diced
- A sprig of thyme
- 6 tablespoons tamari soy sauce- more if you like your meatballs saltier
- 1 tablespoon Dijon Mustard
- 240g black beans from tin or jar, drained
- 60g oat bran
- 3-4 tablespoons grapeseed oil or olive oil
Method
Start by cooking the rice following the packet instructions.
In a medium pan, heat the olive oil and cook the onion, thyme, 3 tablespoons of tamari soy and the mustard. Cook for 5 minutes until the onion is nice and tender. Once cooked, take off the heat and set aside.
In a food processor, add the onion mix along with black beans and pule. Don’t overmix but blend until you have a sticky consistency.
Empty into a bowl and add the oat bran, cooked rice and remaining 3 tablespoons of tamari soy and give it a good mix.
Line a baking tray with greaseproof paper and with a small or big-ice-cream scoop, scoop out the balls of mixture and gently roll until you have a round shape. Place them on to the paper until you are ready to cook them.
Heat the oil in a medium pan and cook the balls until they have a lovely crispy outside but are still nice and soft on the inside (5-10 mins on each side should be enough).
Ingredients
- 75g brown rice
- 2-3 tablespoons olive oil
- 1 onion, finely diced
- A sprig of thyme
- 6 tablespoons tamari soy sauce- more if you like your meatballs saltier
- 1 tablespoon Dijon Mustard
- 240g black beans from tin or jar, drained
- 60g oat bran
- 3-4 tablespoons grapeseed oil or olive oil
Method
Start by cooking the rice following the packet instructions.
In a medium pan, heat the olive oil and cook the onion, thyme, 3 tablespoons of tamari soy and the mustard. Cook for 5 minutes until the onion is nice and tender. Once cooked, take off the heat and set aside.
In a food processor, add the onion mix along with black beans and pule. Don’t overmix but blend until you have a sticky consistency.
Empty into a bowl and add the oat bran, cooked rice and remaining 3 tablespoons of tamari soy and give it a good mix.
Line a baking tray with greaseproof paper and with a small or big-ice-cream scoop, scoop out the balls of mixture and gently roll until you have a round shape. Place them on to the paper until you are ready to cook them.
Heat the oil in a medium pan and cook the balls until they have a lovely crispy outside but are still nice and soft on the inside (5-10 mins on each side should be enough).
