Meatballs are one of those dishes that everyone loves and that always succeed. They remind me of my childhood and whenever there are meatballs in a vegan restaurant, I have to try them.
PARA LAS ALBÓNDIGAS:
- 1 taza de copos de avena (100 g)
- 1 y 3/4 tazas de alubias negras cocinadas o de bote (500 g)
- 1/2 taza de levadura nutricional o de cerveza (8 cucharadas)
- 2 dientes de ajo, troceados
- 1 puñado de perejil fresco, troceado
- 1/2–1 cucharadita de sal
- 1/8 de cucharadita de pimienta negra molida
- 1 huevo de lino
PARA LA SALSA:
- Beat the oatmeal in a mixer of glass until obtaining a consistency similar to flour. Set aside.
- Place all the meatball ingredients in a food processor and blend until well combined. If you don’t have a food processor, you can put them in a bowl and use a hand mixer, potato masher, or even a fork.
- Make balls with your hands or with the help of an ice cream scoop. Put the meatballs in the fridge for about 15 minutes.
- Heat a little oil in a pan and sauté the meatballs until golden brown. If you don’t want to use oil, you can bake them at 180ºC or 350ºF until golden brown. Set aside.
- Add marinara sauce and vegetable broth to skillet, stir until well combined, and cook over high heat until sauce boils. li>
- Add the meatballs and cook over medium heat for about 20 minutes, stirring occasionally.
- Serve immediately (I sprinkled a little more fresh chopped parsley on top) or store leftovers in an airtight container in the fridge for about 5-7 days.
- If you can’t get black beans, use kidney beans, pinto beans, or whatever you have on hand.
- Add your favorite spices and herbs. li>