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HERBED VEGAN "MEATBALLS" - KEFTETHAKIA

May 01, 2017 by Renee Tavoularis

HERBED VEGAN "MEATBALLS" - KEFTETHAKIA

Crispy vegan “meatballs” made from protein-rich pinto beans and flavored with your favorite Greek herbs and spices. These “meatballs” are lightly sautéed in extra virgin olive oil, then baked until perfectly browned.

SERVES 6
MAKES 25 MEATBALLS
40 MINUTES
VEGAN

Ingredients

For The MEATBALLS:

1 heaping cup cooked pinto beans, drained
1/2 cup + 2 tablespoons bread crumbs
1 small yellow onion, diced
1/4 cup dry white wine
3 tablespoons parsley, chopped
3 tablespoons mint, chopped
2 tablespoons nutritional yeast
1 tablespoon freshly ground flaxseeds
2 cloves garlic, minced
1/2 teaspoon dried oregano
sea salt and pepper, to taste
4 tablespoons extra virgin olive oil, divided, for sautéing

For The COATING:

1/4 cup bread crumbs
1 tablespoon nutritional yeast

Instructions

  • Add all of the meatball ingredients to the bowl of a food processor.
  • Pulse until just combined. Taste and add more salt and pepper if needed.
  • Line a large baking sheet with parchment paper. Preheat the oven to 375° F.
  • Mix the remaining bread crumbs and nutritional yeast together in a shallow dish.
  • Roll the mixture into small balls (about 1 tablespoon each), then roll each ball in the breadcrumb coating.
  • Heat a large skillet over medium heat.
  • Coat the skillet in 2 tablespoons olive oil and cook half of the meatballs (so you don't crowd the pan) for 4-5 minutes, stirring occasionally, until browned on all sides.
  • Add the browned meatballs to the prepared baking sheet.
  • Cook the remaining meatballs, then arrange them on the baking sheet so that there is space between them.
  • Bake for 20 minutes, or until crispy and firm to the touch. Serve immediately.

 

Founder’s family recipes adapted for WELL WITHIN by Amanda Maguire. Photo by Aaron Scott.


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