JUICY Turkey Meatballs with Mushroom Sauce!! The BEST Meatballs Recipe!!
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The juiciest and most delicious meatball recipe ever! My turkey meatballs with creamy mushroom sauce are bound to become family favorite! The meatballs are seasoned with grated onion for extra moisture and fresh dill and parsley. This one-pan dinner recipe is so easy to make and can be made with chicken, pork or even beef. Enjoy these juicy meatballs with mashed potatoes, pasta or noodles!
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YOU ARE NOT GOING TO BELIEVE IT'S VEGAN! MY CLASSIC MEATLESS MEATBALLS IN ITALIAN TOMATO SAUCE!
Gather around, my lovelies for today we are going back to basics! In this episode, I will show you how to use some good old vegan ingredients, and by using a different method we are going to make the meatiest, tastiest meatless meatballs on the planet!
INGREDIENTS:
2 cups of TVP
3 tablespoons (could be more, read the note below) of vital wheat gluten flour
2 tablespoon of olive oil or vegetable oil
1 medium onion, grated
A squeeze of lemon or lime juice
Fresh parsley
FOR THE UMAMI BROTH:
3 tablespoons of soy sauce
1 teaspoon of vegan Worcestershire sauce (recipe below)
1 teaspoon of garlic powder
1 1/2 teaspoon of onion powder
1/3 teaspoon of ground black pepper
1/4 teaspoon of MSG or mushroom powder
3 drops of liquid smoke or 1/5 teaspoon of powdered smoke
1 tablespoon of tomato puree
2 cups of water or veggie broth
1 tablespoon of lemon or lime juice
Salt to taste
FOR THE TOMATO SAUCE:
2 tablespoons of extra virgin olive oil
1 whole garlic clove
Fresh basil leaves
1 large tin of Italian peeled tomatoes or tomato passata
Salt to taste
Black pepper to taste
Vegan parmesan
Fresh parsley
METHOD:
Sift the TVP, discard the dust, set aside.
*Make the broth:
Add all the ingredients for the broth in a bowl, whisk it together until all is incorporated.
Add the oil to a pan or a skillet, turn on the heat to medium, when the oil is hot, add the grated onions, sauté for a few minutes until lightly golden. Add the dry TVP, stir for about 4 minutes, be careful not to burn it.
Add the umami broth to the skillet, little by little, until all the broth is gone and the TVP has completely absorbed the broth and looks dried out and cooked through, it is very important that you don't see any broth left on the TVP skillet before you turn off the heat.
Add the umami broth to the skillet, little by little, until all the broth is gone.
Drizzle the lemon juice, add fresh parsley. Turn off the heat, reserve.
* Make the meatless Meatballs:
Add the cooked TVP to a bowl along with the vital wheat gluten flour, a few more drops of lemon or lime, mix and squeeze it between your hands until all is incorporated. There will be some loose TVP flakes, this is not a problem, it will all be incorporated once it is processed later.
Let the dough resting at room temp for 10 to 15 minutes. This step is very important for shaping the balls later.
Add the meatless meatballs dough into a food processor, process them until all is incorporated, the time will vary according to your food processor.
This step is very important for shaping the balls later.
Form the meatless balls, put them in a baking sheet, and bake them for 25 - 30 minutes at 185℃ (390℉). You can also shallow fry them until golden brown on all sides or air fry them.
It makes 20 to 25 meatless balls, depending on how big or small you shape the balls.
* Make the tomato sauce:
Add the extra virgin olive oil to a skillet in medium heat, when the oil is hot, add the whole garlic and the fresh basil leaves, stir for about 40 seconds, then add the peeled tomatoes or the tomato passata.
Add salt and black pepper, let it reduce.
Add the baked meatless meatballs in the sauce, mix the sauce with the meatballs, garnish with fresh parsley and vegan parmesan cheese.
NOTE:
1. The amount of vital wheat gluten flour will depend on how moist your cooked TVP is - if your cooked TVP ts more to the moist side, it'll require more gluten flour, if your cooked TVP is dryer, it will require less vital wheat gluten flour.
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Meatless Meatballs Recipe
If it looks like meat, feels like meat, tastes like meat then it is…. Vegetarian meat balls! These meatless meatballs are relay feels like real meatballs, but they are not, they are 100% meatless. You can serve these veggie meatballs with your favourite dipping sauce or in tomato sauce.
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Ingredients:
For the meatballs:
2 pounds (900g) Mushrooms
1 Onion, finely chopped
2-3 Garlic cloves, minced
2/3 cup (60g) Quick Oats or more
2 tablespoons Parmesan, grated
2 tablespoons Parsley, chopped
2 Eggs, medium
Salt to taste
Pepper to taste
2 teaspoons Cumin
1 teaspoon Thyme
For the tomato sauce:
1 Onion, chopped
14oz (400g) Tomato sauce
Fresh Basil
1 teaspoon Oregano
Salt
Pepper
Directions:
1. Finely chop the mushrooms.
2. In a large pan, heat 2 tablespoon of olive oil. Add chopped mushrooms and cook until browned, about 10 minutes. If needed add more oil.
3. Add chopped onion and cook for 5-6 minutes, add garlic and cook for 1 minute more.
4. Remove from heat and add quick oats, parsley, parmesan, salt, pepper, cumin, thyme and other spices if desired. Mix well and allow to cool slightly. Add eggs and mix until well combined.
5. If the mixture is too wet, add 1-2 tablespoons of four/breadcrumbs.
6. Cover and refrigerate for one hour.
7. Preheat oven to 190C (375F).
8. Form the mixture into balls and place them on a baking tray lined with parchment paper.
9. Bake for 15 minutes. You also can fry the meatballs.
10. Meanwhile make the sauce: in a pan over medium heat, heat 2 tablespoons of olive oil, add chopped onion and sauté for 4-5 minutes, add garlic and cook for 1 minute. Add tomato sauce, salt, pepper, oregano, basil and 1/2 cup of water, cook for 1 minute.
11. Add the meatballs, mix well, cook covered, for 10-15 minutes.
*Recipe inspired by chef John from food wishes.
Mushroom & Lentil Vegan Meatballs
Mushroom & Lentil Vegan Meatballs ???? Follow AlphaFoodie and check my blog for more delicious recipes!
#vegan #veganrecipes #vegandinner #vegandinnerideas #lentils #veganmeatballs #mushrooms
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Mushroom Swedish meatless meatballs /how to make mushroom meatballs
This is my version of mushroom meatless Swedish meatballs and in this recipe, I have decided to make them gluten-free because, why not? You just simply substitute the breadcrumbs for a gluten-free version and the all-purpose flour for rice or chickpea flour (or any other flour of your preference). I personally prefer rice flour for this dish because of the neutral taste that rice has but it is totally your choice, this is a perfectly changeable recipe, give this baby your personal signature and wow yourself and make the most delicious, easy and totally vegan meatballs on the planet!
This vegan mushroom Swedish meatball is a perfect yummy food if you wish to impress meat eaters with a hearty yummy food they will remember for life!
Enjoy :)
CJ
Ingredients for mushroom meatless Swedish meatballs:
For the Meatballs:
1/2 kilo of mushrooms
1/2 cup of gluten-free breadcrumbs
2 TBSP of ground flaxseed, diluted in 5 tbsp of water
3 cloves of garlic, minced
1/2 tsp of nutmeg
1/2 tsp of black pepper
1 tsp of garam masala
1 tsp of Italian herbs
3 TBSP of finely chopped Italian parsley ( plus more for garnish)
1/2 tsp of garlic powder
1/3 cup gluten-free flour
For the Swedish sauce:
3 cups of organic veggie broth
2 tbsp of gluten free flour
2 tbsp of vegan butter
1/2 of a cup of homemade cashew cream or any other vegan cream of your preference
salt and pepper to taste
METHOD:
- in a small bowl, make the flax egg by adding the flaxseeds with the water. Reserve.
- finely slice the mushrooms and onions in a food processor
- in a large skillet, on medium high heat, add the oil and the sliced mushrooms and onions together with salt, pepper and let it brown, it will take about 12 minutes. 1 minute before turning off the heat, add the garlic and cook it for about 40 seconds.
- let this mixture cool down, then add the rest of the meatballs ingredients. Mix until all combined then let it cool down in the fridge for at least 2 hours before cooking them
- once the mixture is properly refrigerated, make the balls and bake them for 25 minutes at 375F.
- For the Swedish sauce:
- melt the vegan butter, add the flour and stir for about 5 minutes, until golden and fragrant.
- Add the veggie broth, mix all together until smooth, add pepper (and salt if needed), add the cashew cream or the vegan cream of your preference), stir until combined
- add the balls, stir it delicately so the balls don't break down, add the parsley and serve it over noodles or potatoes.
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For the cashew cream:
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- Mushroom Swedish meatless meatballs /how to make mushroom meatballs recipe by Chef Jana Pinheiro
Dinner: Chicken Meatballs in a Cream Sauce Recipe - Natasha's Kitchen
These chicken meatballs (tefteli) are tender, juicy and swimming in a super flavorful creamy sauce that coats each one just so. Serve these lofty meatballs over buttered egg noodles or atop of creamy mashed potatoes. P.S. Can you spot the baby? ????
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Chicken Meatballs:
►1 - 1¼ lb ground chicken (I used ground chicken thighs)
►1 cup cooked white rice, cooled to room temp or colder
►1 large egg
►1 small onion, grated
►1 garlic clove, pressed
►½ tsp salt (I used sea salt)
►¼ tsp pepper
►½ cup flour for dredging
►2 Tbsp oil (I used extra LIGHT olive oil)
Ingredients For the Sauce:
►2 Tbsp butter
►2 Tbsp flour
►2 cups reduced-sodium chicken broth
►¼ cup sour cream (or greek yogurt)
►½ to 1 tsp paprika (more if you like a little spice in your life)
►Salt and Pepper to taste
►Freshly chopped parsley for garnish
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►GARLIC BUTTER STUFFED CHICKEN -
►SPATCHCOCK CHICKEN -
►HOW TO CUT A CHICKEN -
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►AVOCADO CHICKEN SALAD -
►CHEESY CHICKEN FRITTERS -
►CHICKEN STIR FRY -
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