None meatballs, plant balls if it offends you to call them none meatballs. Whatever your jam these will become a weekly staple of yours. that much I can guarantee! They are easy, can be batch made, shaped into Swedish style smaller meatballs or bigger burger shaped buns. One thing is for sure they are delish with texture and bite! I hope you love them as much as I do.
- For The Best Non-Meatballz Ever
- 75 g (21/2 oz / 1/3 cup) brown rice
- 2–3 tablespoons olive oil
- 1 onion, finely diced
- a sprig of thyme
- 6 tablespoons tamari soy sauce – more if you like your meatballs saltier
- 1 tablespoon Dijon mustard
- 240 g (81/2 oz) black beans from a tin or jar (good-quality shop-bought), drained
- 60 g (2 oz / 2/3 cup) oat bran
- 3–4 tablespoons grapeseed oil or olive oil
- Start by cooking the rice following the packet instructions.
- In a medium pan, heat the olive oil and cook the onion, thyme, 3 tablespoons of tamari soy and the mustard. Cook for 5 minutes until the onion is nice and tender. Once cooked, take off the heat and set aside.
- In a food processor, add the onion mix along with black beans and pulse. Don’t overmix but blend until you have a sticky consistency.
- Empty into a bowl and add the oat bran, cooked rice and remaining 3 tablespoons of tamari soy and give it a good mix.
- Line a baking tray (baking sheet) with greaseproof paper (wax paper) and with a small or big ice-cream scoop, scoop out balls of mixture and gently roll until you have a round shape. Place them on to the paper until you are ready to cook them.
- Heat the oil in a medium pan and cook the balls until they have a lovely crispy outside but are still nice and soft on the inside (5–10 minutes on each side should be enough).
- The meatballz go really well with so many of the dishes in my book. As a side or part of a bowl meal, on a sandwich or with pasta, the options are endless!
- Tip: These can be pre-rolled and stored in the fridge until you want to cook them. These can also be baked in the oven. Preheat oven to 200oC (400oF/Gas 6) and bake for 20–30 minutes until you have a lovely crisp outside. If you are coeliac, make sure the oats are gluten free.