Egg-Free Meatballs
Ingredients
- 2 tablespoons onion flakes ⓘ
- 1/2 teaspoon rosemary ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 2 teaspoons parsley flakes ⓘ
- 1 teaspoon oregano
- 1/4 teaspoon basil ⓘ
- 1/8 teaspoon allspice ⓘ
- 1 teaspoon salt
- 1/4 cup oat bran ⓘ
- 1/2 cup quick oats ⓘ
- 1 tablespoon Ener-G Egg Substitute ⓘ
- 3/4 cup pasta sauce ⓘ
- 1 lb lean ground beef ⓘ
- 2 tablespoons olive oil ⓘ
Instructions
- In a medium bowl, combine seasonings, oat bran, oats, and egg replacement powder.
- Add pasta sauce and mix thoroughly.
- Add ground beef and mix thoroughly (I knead it with my hands like a bread dough, folding over a side and pressing in). The oats will absorb liquid as you mix, creating a firmer texture. You can let this sit for a few minutes to thicken as well.
- Put 2 Tbsp olive oil in a large frying pan over medium-high heat.
- Form the mixture into small meatballs, about an inch in diameter.
- Cook the meatballs about 5 minutes, until crispy and browned on one side, then turn. Turn again to brown as much surface as possible.
- If you opened up a fresh jar of pasta sauce, pour the rest over the cooked meatballs and allow to simmer for 5 minutes.
- Serve on fresh rolls (I use http://www.food.com/recipe/potato-buns-bread-machine-412701) or over pasta.
Nutrition & Diet Analysis (per serving)
752
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).