If you love meatballs and Gravy as much as I do, you really have to try this recipe. Especially if you, like me, are trying to move towards a more plant based diet or a Mediterranean style diet. This fits the bill and was surprisingly tasty. Jules really liked the meatballs. I went nuts over the gravy.
Ingredients:
Meatballs:
1 tbsp olive oil
1 onion chopped
2 cloves garlic finely chopped
1/4 tsp paprika
1 cup cooked lentils
1 cup walnut finely chopped
3 tbsp flour
3 tbsp Noochy Licious nutritional yeast
salt and pepper
Gravy:
1 cup vegetable broth
2 tbsp soya sauce
2 tbsp Dijon mustard
2 tbsp Noochy Licious nutritional yeast
1 tbsp cornstarch
salt and pepper
Instructions:
Preheat the oven to 400 ˚F
In a saucepan over medium-high heat add the oil and cook the onion and the garlic for 5 minutes.
In a food processor, an onion mixture, parsley, paprika, lentil, walnut, flour, nutritional yeast, salt, and pepper to taste, mix until you obtain a smooth texture.
Transfer to a bowl and with your hands (it will be easier if there are wet) shape small meatballs. It will probably rewet your hands from time to time so that the dough doesn’t stick.
Brown your meatballs for a few minutes in a frying pan with a little oil and place them in the oven for 20 minutes.
In a saucepan gently heat the broth and stir in the mustard, soya sauce, and nutritional yeast. Take a little sauce and dissolve the cornstarch so that there are no lumps.
Add to the sauce and continue cooking, stirring regularly until the gravy becomes thick enough to coat the meatballs.
Arrange your meatballs in a dish, drizzle with gravy, and serve immediately with mashed potatoes if desired.
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