Plant-based version of the traditional Italian meatballs.
pan with lid
250gseitan(or 8.8 oz)
80gtextured soya protein(or 2.8 oz)
40gbreadcrumbs(or 1.4 oz)
40gnutrional yeast(or 1.4 oz)
500mlvegetable broth(or 17 fl oz)
400gtomato souce(or 14 oz)
extra vergin olive oil
smoked paprika - optional
At first, rehydrate soya in hot broth for 10 minutes.
In the meantime, dice the parsley.
Drain the soya (but don't squeeze it) – use a container underneath to save the drained broth for later.Blend soya and seitan together into a uniform mixture.
Transfer the mixture to the bowl. Then add breadcrumbs, nutritional yeast, parsley, nutmeg and smoked paprika (to taste), a pinch of salt and pepper.
Mix the ingredients together (start with the spatula, then use your hands) until reaching a uniform mixture.Then, leave it to rest in the fridge for 30 minutes.
Now start shaping the meatballs. To make it easier, dampen your hands before forming each piece.
In the pan, heat abundant oil.Then fry the meatballs on all sides. When they are golden brown, turn off the heat and move the meatballs onto a plate (leave the excess oil in the pan).
In the pan, add tomato sauce and around 150 ml (5 oz) of the broth you put apart. Season with salt and pepper and cook for 7-10 minutes.Now add the meatballs and let them cook for 5 minutes. From time to time, carefully mix the meatballs with the sauce.Serve warm.P.S. when the meatballs are finished, don't forget to fare la scarpetta! (mop up all the sauce with a scrap of bread) ;)
Course: Main Course
Cuisine: Italian, Vegan
Keyword: authentic, meatballs, sauce, seitan, soy, soya, tomato, traditional