Egg-Free Meatballs
Great texture, very flavorful, and an extra boost of fiber. I've been tweaking this recipe for years! I use Ener-G egg replacement powder, but other brands (like Orgran) or substitutions (like arrowroot powder) may work just as well. If you want to try using a real egg instead, reduce the amount of pasta sauce accordingly, so that the egg plus sauce equal 3/4 cup liquid.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
YIELD: 36 meatballs
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons onion flakes
- 1⁄2teaspoon rosemary
- 1⁄2teaspoon garlic powder
- 2teaspoons parsley flakes
- 1teaspoon oregano
- 1⁄4teaspoon basil
- 1⁄8teaspoon allspice
- 1teaspoon salt
- 1⁄4cup oat bran
- 1⁄2cup quick oats
- 1tablespoon Ener-G Egg Substitute
- 3⁄4cup pasta sauce
- 1
- 2tablespoons olive oil
Advertisement
DIRECTIONS
- In a medium bowl, combine seasonings, oat bran, oats, and egg replacement powder.
- Add pasta sauce and mix thoroughly.
- Add ground beef and mix thoroughly (I knead it with my hands like a bread dough, folding over a side and pressing in). The oats will absorb liquid as you mix, creating a firmer texture. You can let this sit for a few minutes to thicken as well.
- Put 2 Tbsp olive oil in a large frying pan over medium-high heat.
- Form the mixture into small meatballs, about an inch in diameter.
- Cook the meatballs about 5 minutes, until crispy and browned on one side, then turn. Turn again to brown as much surface as possible.
- If you opened up a fresh jar of pasta sauce, pour the rest over the cooked meatballs and allow to simmer for 5 minutes.
- Serve on fresh rolls (I use http://www.food.com/recipe/potato-buns-bread-machine-412701) or over pasta.
Advertisement