Asian Meatless Miniballs
From jo_jo_ba 11 years ago
- 1 hour to make
- Serves 75
These are the perfect size for soup or noodle bowls, or use them to fill wontons. They're filled with flavour and you'd never know they were meat free. Freeze on a baking sheet then keep in a zip-top bag in the freezer for a quick soup - just heat up your favourite broth, add noodles or rice and go! Read more For mini meatballs (like the kind you get in Chef Boyardee), this will make 30. See less
Ingredients
- 250g vegan "chicken" fillets (I used Gardein frozen scallopini, thawed) shopping list
- 1 clove garlic shopping list
- 1 tbsp tapioca starch mixed with 2 tbsp cold water shopping list
- 3 tbsp chopped cilantro shopping list
- 3/4 tsp ground ginger shopping list
- 1/4 tsp onion powder shopping list
- 1/4 tsp ground white pepper shopping list
- 1 tsp toasted sesame oil shopping list
How to make it
- Tear the "chicken" into a food processor and add the remaining ingredients.
- Process until finely ground, almost a puree.
- Shape into small balls and place on a baking sheet lined with waxed paper.
- Freeze at least 1 hour and bake at 350F for 10 minutes before adding to soup.
- Store in freezer.
People Who Like This Dish 3
- clbacon Birmingham, AL
- mandymoore Wiggins, Ms
- jo_jo_ba Oshawa, CA
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