how you think these meatballs would be. Sure sounds interesting to me.http://emergingadulteats.com/2014/11/24/spaghetti-cannellini-bean-meatballs/
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Take a look at this recipe and please tell me, either from experience or your best judgement
- Thread starter karennoca
- Start date
I think they sound great. Many flavorful ingredients and the bean
texture will be similar to "meat". I'd try them!
If you don't want to serve them on pasta, as in a carb on a carb, not that there's anything wrong with that, you could serve them on zucchini "noodles" or spaghetti squash.
texture will be similar to "meat". I'd try them!
If you don't want to serve them on pasta, as in a carb on a carb, not that there's anything wrong with that, you could serve them on zucchini "noodles" or spaghetti squash.
mariadnoca
Moderator
These look great! And for a veggie burger...this is on my try list >
http://talkhealthytome.com/new-york-times-veggie-burger/
http://talkhealthytome.com/new-york-times-veggie-burger/
Sally, I saw that episode too...what a concept! I've always thrown all that stuff away
Actually, I thought about that all week. Have you tried it yet? I no longer have one of those types of juicers that pulls that out of the produce. I use a Nutri Bullet these days and really prefer that. So much easier.
Actually, I thought about that all week. Have you tried it yet? I no longer have one of those types of juicers that pulls that out of the produce. I use a Nutri Bullet these days and really prefer that. So much easier.
Haven't tried it.... (more)
just this morning I made a pre-workout concoction, juicing beets, carrots, apples, and ginger. THought about saving the pulp to try the "meatless" balls, but ended up washing the whole thing and calling it a day
but I intend to do it. I think this particular batch of juice was too sweet for that with the apples and a lot of beets - maybe in a next time I'll do things in a way that would be better for a savory dish.
just this morning I made a pre-workout concoction, juicing beets, carrots, apples, and ginger. THought about saving the pulp to try the "meatless" balls, but ended up washing the whole thing and calling it a day
but I intend to do it. I think this particular batch of juice was too sweet for that with the apples and a lot of beets - maybe in a next time I'll do things in a way that would be better for a savory dish.
susankentfieldca
Well-known member
I think these will be great. I've made eggplant meatballs before
Eggplant (Aubergine) Meatballs
Servings:
4 servings
1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese or 1/3 cup romano cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
sea salt, to taste
1 cup breadcrumbs
Directions:
1
Slice eggplant and sprinkle with salt.
2
Let sit 10 minutes to draw out water.
3
Rinse and pat dry.
4
Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
5
Remove and chop finely.
6
Mix everything but the breadcrumbs when eggplant is cool.
7
Then add breadcrumbs and mix until you get the consistency you want to form the balls.
8
Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
9
Turn halfway through baking to ensure even browning.
(It took me maybe 4 x skillet to do the whole eggplant. Need to keep adding water and olive oil. After baking, I simmered in puttanesca sauce for 20 minutes.)
Your recipe looks alot easier!
Eggplant (Aubergine) Meatballs
Servings:
4 servings
1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese or 1/3 cup romano cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
sea salt, to taste
1 cup breadcrumbs
Directions:
1
Slice eggplant and sprinkle with salt.
2
Let sit 10 minutes to draw out water.
3
Rinse and pat dry.
4
Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
5
Remove and chop finely.
6
Mix everything but the breadcrumbs when eggplant is cool.
7
Then add breadcrumbs and mix until you get the consistency you want to form the balls.
8
Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
9
Turn halfway through baking to ensure even browning.
(It took me maybe 4 x skillet to do the whole eggplant. Need to keep adding water and olive oil. After baking, I simmered in puttanesca sauce for 20 minutes.)
Your recipe looks alot easier!