Tuesday, August 21, 2018

RECIPE: Gluten-Free Aduki-Walnut "Meat" Balls

Original recipe: Veggie Burger Master Recipe

The original recipe is a great template for devising your own veggie burgers/meatballs.  This is my first attempt and I must say they were delicious!  I made them using the same seasoning as the veal meatballs and served them in the same asparagus-mushroom-cream sauce.  No photo of the finished dish, though. 

The photo below is from the second time I made them and they were just as good with marinara sauce.  They really look like meatballs, don't they?  They don't taste like meatballs, though, the texture is different.  My husband, who's a big meat lover, enjoys these all the same.

Aduki-Walnut "Meat" Balls
serves 1-2

This recipe is a template - scale it up depending on the number of people you want to feed

1 T. ghee
1 c. onions, minced 
1 15oz can Eden Foods Aduki Beans, drained and rinsed*
1/2 c. walnuts, roasted (OR soaked, sprinkled with salt and new mexico chile, and dehydrated)
1 egg yolk + 2 T. water or milk
5 t. potato flakes OR 3 t. freshly ground psillium seeds

Seasoning mix:
1 t. basil
1 t. garlic powder
1 t. papria
1/4 t. cayenne
1 t. himalayan pink salt
OPT: 1 T. balsamic vinegar

Make a pomade with the egg yolks, water and potato flakes or psillium and set aside to re-hydrate.  This is the 'glue' that will hold your ingredients together when they're cooked (bread is normally the 'glue' in meatballs with gluten).

On med-high, saute onions in ghee until translucent and lightly browned.  Stir in seasoning mix.

Pulse walnuts in food processor until they're about 1/8" pieces.  Don't grind them too small - the pieces will give your meatballs some 'toothiness'.

Add remaining ingredients, including onion mixture and pomade, and process to combine.  Taste and adjust salt.  Chill (I left mine overnight).

Form into 1.5" balls using a #60 melon ball disher.

In the big oven, I baked these at 350 for 20 minutes.  Cut one in half and make sure they're cooked through.

In the small convection oven, where the heating coil is closer to the bottom of the pan, they burned in 15 minutes!  The next batch I cooked on a higher rack at 325 for 15 minutes, and then turned off the heat and left them in the closed oven for another 15 minutes until they were cooked through.

*Aduki beans are an awesome sources of essential nutrients, vitamins and minerals!

I served these originally in an asparagus-mushroom-cream sauce.  They were also good with spaghetti marinara.  If you serve them this way, mix the spaghetti and marinara first and put the 'meat'balls on top.  They are fragile and will break if you try to mix them in.  Because they contain very little fat, you need quite a bit of sauce.

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