This recipe is a tricky one. It took a few times before I figured out all of the “ what not to do” stuff. When you’re working with just veggies and binders ( egg, breadcrumbs, quinoa, beans) they have a tendency to fall apart so it takes a few tries to get the right consistency. If you are a plant based eater, you will love these and find the flavors are on point with an authentic Italian meatball.
1 can cannellini beans (if you want to use dried and soak them overnight and cook them, know yourself out...I don’t do that. )
1 clove garlic ( minced)
2 cups kale
½ yellow or Spanish onion (sliced thin)
1 cup cooked quinoa
¾ cup gluten free breadcrumbs
2 tbsp dried Italian seasoning
½ parmesan cheese
Salt and pepper to taste
Sautee kale, sliced onion and garlic in a skillet until the kale is soft and set aside. In a bowl, mash the white beans with a fork until they are broken up but not completely smashed. ( I’ve tried this in a food processor and it was too gummy)
Mix together the kale mixture with the white beans and add your parmesan cheese, gluten free breadcrumbs, 1 egg, quinoa and dried seasonings.
Form the mixture into balls and sautee with olive oil in a non stick skillet.
Serve with your favorite sauce or the sauce recipe from this book ( pg ?)
**TIP: You don’t want to finish these meatballs in the sauce like you would an actual meatball made with meat because it will fall apart. Cook the meatball all the way through. Serve on a plate and then top with sauce or serve on the side.