makes 18-24 meatballs
Ingredients:
2 tablespoons oil
1/2 cup diced peppers
1/2 cup diced onions
1 teaspoon garlic
2 cups finely chopped mushrooms (portabello, shitaki or cremini)
1/4-1/2 teaspoon salt
1 cup cooked sweet potato, mashed with a fork
1 cup cooked potato or yucca, mashed with a fork
1/3 cup chopped sundried tomatoes
2 tablespoons flax or rice bran or oat fiber
1/2 cup dried gluten-free bread crumbs
fresh ground black pepper
1-2 teaspoons Italian herbs
Preheat the oven to 375.
Heat 1 tablespoon oil in a skillet. Sauté peppers, onions and garlic until onions are translucent. Remove to a bowl.
Heat remaining oil in the skillet and add mushrooms. Sprinkle with a little salt. Sauté mushrooms, stirring occasionally until they release their juices and begin to stick to the skillet.
Put mushrooms into a bowl with cooked pepper mixture. Add sweet potato, potato or yucca and remaining ingredients. Mix together. Taste for seasoning.
Shape mixture into balls. Roll balls in oil and place on a baking pan. Bake in oven for 20 min.
note: For best texture, use baked (not boiled or microwaved) potato and sweet potato.
recipe from: Living Without Summer 2007
Wednesday, June 25, 2008
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1 comment:
Thanks for this post! I was just looking for vegan/gluten and soy free meatballs. Trying to make changes in my diet without feeling like I'm missing out. This truly helps. Thanks again!
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