Herbed Italian Meatless Miniballs
From jo_jo_ba 11 years ago
- 1 hour to make
- Serves 75
The same base as my Asian Meatless Miniballs , with the rich flavours of Italian cooking. 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 meal - these are perfect for making minestrone or Italian wedding soup.
Ingredients
- 250g vegan "chicken" fillets (I used Gardein frozen scallopini, thawed) shopping list
- 3 cloves garlic shopping list
- 1 tbsp tapioca starch mixed with 2 tbsp cold water shopping list
- 2 tsp extra virgin olive oil shopping list
- 1/2 tsp onion powder shopping list
- 1/4 tsp oregano shopping list
- 1/2 tsp basil shopping list
- 1/2 tsp dried parsley shopping list
- 1/4 tsp black pepper shopping list
- pinch fennel seed shopping list
- pinch rosemary 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 4
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