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Mexican Veggie Meatballs
2022-02-24
https://www.metro.ca/userfiles/image/recipes/boulettes-vege-mexicaine-11859.jpg
PT40M
PT30M
PT1H10M
Mexican sauceIn a large pot, heat the oil on medium high and sauté the onion with the salt for about 6 minutes.Add the garlic, chili powder, oregano, cilantro, and cocoa. Cook for 1 more minute while stirring.Deglaze with the balsamic vinegar and cook for 1 more minute while stirring. Add the vegetable broth, tomatoes, tomato paste, black beans, and sriracha hot sauce. Stir well and bring to a boil. Let simmer on low for 20 minutes while stirring occasionally.Veggie meatballsPreheat the oven to 400°F with the rack in the middle position. Line a backing sheet with parchment paper.In a large bowl, combine all the ingredients for the meatballs. Use your hands to shape the mixture into meatballs about the size of a golf ball and place them on the baking sheet. Brush the top of the meatballs with olive oil. Bake for 20 minutes.Add the meatballs to the pot of sauce and cook for 5 minutes. Serve with slices of avocado and topped with cilantro.Can be frozen.Source : K pour Katrine
4-6
5
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Mexicaine sauce
2 tablespoons (30 mL) Irresistibles organic olive oil
1 onion, chopped
1 teaspoon (5 mL) salt
2 garlic cloves, chopped
2 teaspoons (10 mL) chili powder
2 teaspoons (10 mL) oregano
1 teaspoon (5 mL) ground coriander
2 teaspoons (10 mL) cocoa
2 tablespoons (30 mL) Irresistibles Balsamic Vinegar of Modena
1 cup (250 mL) vegetable broth
1 can (796 mL) San Marzano Italian tomatoes
2 tablespoons (30 mL) tomato paste
1 can (398 mL) black beans, rinsed and drained
2 teaspoons (10 mL) sriracha hot sauce
Veggie meatballs
1 pack (390 g) veggie ground
2 eggs
2 tablespoons (30 mL) d'Irresistibles organic olive oil + 2 tablespoons (30 mL)
1/2 cup (125 mL) gluten-free breadcrumbs from puffed rice cereal pulsed in a food processor
1 tablespoon (15 mL) nutritional yeast
1 garlic clove, chopped
1/4 teaspoon (1,25 mL) cumin
1 teaspoon (5 mL) chili powder
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) dried oregano
1/4 cup (60 mL) fresh cilantro, chopped
1/2 teaspoon (2.5 mL) sriracha hot sauce
1/4 cup (60 mL) water
Garnish
2 avocados, sliced
1/2 cup (125 mL) fresh cilantro
Mexican Veggie Meatballs
4-6
Main course
0:40
Preparation
0:30
COOKING
1:10
TOTAL TIME
Ingredients
-
Mexicaine sauce
-
2 tablespoons
(30 mL)Irresistibles organic olive oil
-
1
onion, chopped
-
1 teaspoon
(5 mL)salt
-
2
garlic cloves, chopped
-
2 teaspoons
(10 mL)chili powder
-
2 teaspoons
(10 mL)oregano
-
1 teaspoon
(5 mL)ground coriander
-
2 teaspoons
(10 mL)cocoa
-
2 tablespoons
(30 mL)Irresistibles Balsamic Vinegar of Modena
-
1 cup
(250 mL)vegetable broth
-
1 can
(796 mL)San Marzano Italian tomatoes
-
2 tablespoons
(30 mL)tomato paste
-
1 can
(398 mL)black beans, rinsed and drained
-
2 teaspoons
(10 mL)sriracha hot sauce
-
Veggie meatballs
-
1 pack
(390 g)veggie ground
-
2
eggs
-
2 tablespoons
(30 mL)d'Irresistibles organic olive oil + 2 tablespoons (30 mL)
-
1/2 cup
(125 mL)gluten-free breadcrumbs from puffed rice cereal pulsed in a food processor
-
1 tablespoon
(15 mL)nutritional yeast
-
1
garlic clove, chopped
-
1/4 teaspoon
(1,25 mL)cumin
-
1 teaspoon
(5 mL)chili powder
-
1 teaspoon
(5 mL)ground coriander
-
1 teaspoon
(5 mL)dried oregano
-
1/4 cup
(60 mL)fresh cilantro, chopped
-
1/2 teaspoon
(2.5 mL)sriracha hot sauce
-
1/4 cup
(60 mL)water
-
Garnish
-
2
avocados, sliced
-
1/2 cup
(125 mL)fresh cilantro
Preparation
Mexican sauce
In a large pot, heat the oil on medium high and sauté the onion with the salt for about 6 minutes.
Add the garlic, chili powder, oregano, cilantro, and cocoa. Cook for 1 more minute while stirring.
Deglaze with the balsamic vinegar and cook for 1 more minute while stirring. Add the vegetable broth, tomatoes, tomato paste, black beans, and sriracha hot sauce. Stir well and bring to a boil. Let simmer on low for 20 minutes while stirring occasionally.
Veggie meatballs
Preheat the oven to 400°F with the rack in the middle position. Line a backing sheet with parchment paper.
In a large bowl, combine all the ingredients for the meatballs. Use your hands to shape the mixture into meatballs about the size of a golf ball and place them on the baking sheet. Brush the top of the meatballs with olive oil. Bake for 20 minutes.
Add the meatballs to the pot of sauce and cook for 5 minutes. Serve with slices of avocado and topped with cilantro.
Can be frozen.
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
