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.

Ingredientes

Scale

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
  • 1/21 cucharadita de sal
  • 1/8 de cucharadita de pimienta negra molida
  • 1 huevo de lino

PARA LA SALSA:

Instructions

  1. Beat the oatmeal in a mixer of glass until obtaining a consistency similar to flour. Set aside.
  2. 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.
  3. Make balls with your hands or with the help of an ice cream scoop. Put the meatballs in the fridge for about 15 minutes.
  4. 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.
  5. Add marinara sauce and vegetable broth to skillet, stir until well combined, and cook over high heat until sauce boils.
  6. Add the meatballs and cook over medium heat for about 20 minutes, stirring occasionally.
  7. 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.

Notes

  • If you can’t get black beans, use kidney beans, pinto beans, or whatever you have on hand.
  • Add your favorite spices and herbs.
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