My favourite meat to cook when I was a meat-eater was, without a doubt, meatballs. It’s so therapeutic; the rolling of the balls, adding the mint I picked from my garden, the smell of garlic. I love it!
So when I came up with this recipe I was so happy. My first try was terrible I used all breadcrumbs and no real filler. They tasted like oily croutons. *gag* Then I remembered reading about brown rice in vegan burgers, that changed everything, the texture is almost perfect. It has the right kind of bite and chewiness which I think Is a perfect imitation.
Ok, lets go!
3 stale brown bread rolls or
2 cups breadcrumbs
1 cup cooked rice, I know the rice in the picture is raw but please cook your rice before adding it to to the recipe
1/3 cup veg stock, I dissolved a stock cube in hot water
half an onion, chopped finely
1 clove garlic
half a sprig of rosemary, minced (I was careful about this because it has a really strong flavour that meat would ordinarily stand up to)
Your favourite Ina Paarman’s seasoning( vegans swear by her, although, she does have non-vegan products so read the label when you buy! *very important vegan habit, always read the label!!*
2 tsp ground flax seeds, I also have some extras in there; pumpkin, sunflower, sesame and poppy seeds for some extra goodness! The flax seed act as your binder and replace the egg. You can use another egg-substitute if you like.
Cut up the bread rolls and pro
Dump all the remaining ingredients there and add only enough stock to make a moist mixture. When squeezed in your hand, it should keep it’s shape. Don’t make it too wet! You can always add more water/ stock as you need it.
Roll them into balls, I like my meatballs small so a larger surface area can have a nice crust. I’m just using the CD to show the size:) and who deosn’t love a little Katie Melua while cooking?
Refrigerate. Covered or uncovered. used paper towels because I want a crust to form so the stay together better in the pan. Don’t know if it necessarily works but, that’s what I did!
Fry on medium heat until golden and crispy.
I used a tiny bit of oil. Should you choose to fry them in a dry pan(no oil) they also turn out great. They won’t be as golden but they do get this smokey char which is rather tasty. They hold together incredibly well and as I said, the brown rice gives it a great bite. I also love how the rice in the surface of the meatball puffs and toasts a little. Who said veganism was boring?