Ingredients
SERVES: 4
Meatless Meatballs
Marinara sauce
To Serve
Method
- In a high-powered blender, blitz onion, celery and garlic.
- Add to a hot pan along with olive oil, coriander seeds, dried sage, fennel seeds, paprika, cumin, salt, onion powder and garlic powder. Cook for 5 minutes until spices become fragrant.
- Add tomato paste then crumble tofu into the pan. Stir through the blitzed ingredients and cook for 5 minutes.
- Remove from heat and transfer into a large bowl.
- Once cool, add almond meal and buckwheat flour to meatball mixture.
- Knead mixture with your hands until combined. You may need to add more flour to get the right consistency.
- To make sauce:
• Add onion, crushed tomatoes, miso paste, vegetable stock, red wine and rosemary to a hot pan.
• Simmer for 10 minutes until sauce has reduced then remove from heat and set aside. - Roll meatballs into golf-ball-sized balls and place them back in a hot pan with 2 tablespoons olive oil. Use tongs to move the meatballs around every few minutes until lightly brown all over.
- Once meatballs are cooked and crispy on the outside, pour tomato sauce into the pan and sauté for a few minutes until well coated and bubbling.
TIP: I like to serve these with spaghetti and roasted Brussels sprouts.
This recipe is an edited extract from Healthy Kelsi by Kelsi Boocock, published by Bateman Books.
