At some point I’m going to have to stop apologising for how scarcely I update this blog. The unfortunate reality is that life happens and recreational activities, like writing this blog, sometimes have to be put on the back burner. I absolutely love sharing my recipes with you but don’t always have the time to sit down and write it up. With that being said, I’ve increased my effort to keep my socials updated so if you don’t follow me on Facebook or instagram now is a good time to start! You’ll find lots of pretty and inspiring food photos and a few gems of nutritional information.
Without further ado, let’s talk about Meatballs!
You might have seen that Woolworths has introduced this innovative new product
Subsequently, the world went absolutely mad. Vegans and vegetarians everywhere rejoiced while liberal and national members of the government got themselves in a right tizzy working alongside the National Farmers Federation to be more like France who recently banned the usage of “meat and dairy words” to describe plant-based products. How that applies to “mince” still baffles me, as Rosemary Stanton so eloquently put it “mince is a process, not a product”.
AAANYway. This product is truly revolutionary in terms of vegan alternatives, it looks, feels, and operates like beef mince which allows you to convert your old mince recipes to vegan recipes with no fuss. The first thing I made with it was a classic bolognese, cliche, but delicious. But the second thing I made, was something I’m yet to see anyone else make (although I’m sure they have because this product has existed in Scandinavian countries for yonks). So I’m here to share it with you.
Lots of poor-quality phone photos incoming!
Now for the recipe (adapted from The Recipe Critic):
- 1 pack of Funky Fields Minced
- ¼ cup panko bread crumbs (read the label, breadcrumbs often contain fish. Whyyyyyyy? I get these)
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ cup onion, finely chopped
- ½ teaspoon Garlic Powder
- Pepper to taste, skip the salt in this one as the mince is already salted
- 1 flax egg
- 1 Tbsp ground flax
- 2 1/2 Tbsp Water
- 1 tbsp olive oil
- 5 tbsp Nuttelex Buttery
- 3 tbsp Plain flour
- 2 cups beef stock (2x massels stock cubes + 500ml water)
- 1 cup cashew cream
- 50g cashews
- 250ml water (boiled for speedy method)
- 1 Tablespoon Worcestershire sauce
- 1 tsp. Dijon mustard
- Soak your cashews. Cover them in boiling water and wait. In about 1 hour they will have absorbed a lot of water and will have a soft texture and look as if they’ve expanded a bit. Soaking ensures a smooth creamy blend.
- Prepare your flax egg, mix ingredients in a small bowl and set aside until it forms a gel
- In a large bowl combine your mince, bread crumbs, parsley, spices, and flax egg. Get your hands in there and mix it around until it’s well combined
- Roll into even sized balls. I made around 20
- Add olive oil and 1 tbsp butter, and meatballs to a cold pan and bring up to medium heat. Cook, turning occasionally until the surface has a brown crust (the insides will still be pink, this doesn’t change)
- Remove meatballs and cover with foil
- In the same pan make the gravy, add the flour and the remaining 4tbsp of butter and cook your roux until it’s browning. Slowly add the stock, continuously whisking to prevent lumps.
- Meanwhile, blend your cashews if you haven’t already
- After all the stock has been added, add the mustard and Worcestershire, it will appear very runny but don’t fear, mix in your cashew cream and simmer until it’s thickened up.
- Add your meatballs back into the gravy and cook for a further 2-3 minutes until it’s all nice and warm.
- Serve with some roast/steamed/mashed potato and steamed veggies. YUM