"Meat" Balls

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