HOW TO MAKE MEATLESS MEATBALLS
MUSHROOM-WALNUT ‘MEATBALLS’
Serves 6 INGREDIENTS
1 tablespoon chia seeds
3 tablespoons water
110g shiitake mushrooms (stemmed), caps chopped
110g cremini mushrooms, trimmed and chopped
1 cup walnuts, toasted
1/3 cup chopped yellow onion (from 1/4 medium onion)
1/4 cup lightly packed chopped fresh parsley
1 tablespoon balsamic vinegar 2 teaspoons Italian seasoning
2 cloves garlic, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 1 cup brown rice flour (may substitute white rice flour)
1 tablespoon extra-virgin olive oil
METHOD
Preheat the oven to 190°C. Line a rimmed baking sheet with parchment paper.
Make a chia “egg” by stirring together the chia seeds and water in a small bowl. Let it stand and thicken for at least 10 minutes.
Combine the shiitakes, creminis, walnuts, onion, parsley, balsamic vinegar, Italian seasoning, garlic, salt and pepper in a food processor. Pulse until all the ingredients are combined and evenly chopped, but not puréed.
Add the chia egg and pulse just until incorporated.
Transfer to a mixing bowl and fold in the flour, using your hands as needed to make sure the flour is evenly distributed. The mixture will be a little sticky. Take 2 tablespoons of the mixture, shape into a ball and place on the baking sheet.
Repeat to make 18 balls of equal size. Lightly brush each ball with oil. Bake (middle rack) for 25 minutes, until firm and browned on the bottom. | The Washington Post/African News Agency (ANA