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Joe’s has some new burgers called Turkeyless Protein Patties so I
picked up a package the last time I was in, thinking they might be good
on a grill. Like many of the new generation of veggie burgers, these
are raw and soft, closer to uncooked meat patties, which got me to
thinking that it might be fun to fashion them into meatballs instead.
Using ground turkey to replace beef became a big thing right about the
time I went vegetarian, so I really don’t have a point of reference,
but these meatballs are great on their own merits. Enjoy in pasta, on a
sub, or any way you please.
1 tablespoon ground flax
3 tablespoons aquafaba or water
½ cup breadcrumbs, quick-cooking oats or panko
2 tablespoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon red pepper flakes
¼ cup shallots or yellow onion, minced
¼ cup chives, basil or parsley, or a combination, minced
3 garlic cloves, minced
2 teaspoons tamari or soy sauce
8-ounces (2 patties) Turkeyless Protein Patties from Trader Joe’s
Salt and pepper to taste
1 tablespoon olive oil
Stir together the flax and aquafaba or water, and allow to gel in the refrigerator for 15 minutes.
In a medium bowl, combine the breadcrumbs (or alternative), nutritional
yeast, paprika, cumin, red pepper flakes, shallots , fresh herbs and
garlic. Add the Turkeyless Protein Patties, the flax egg, tamari, salt
and pepper, mashing with your hands until everything is combined.
(Yeah, it’ll be a little gross.) Allow to chill in the refrigerator for
at least an hour.
After being chilled, heat a
large skillet with the olive oil over medium heat, coating the surface.
Scoop the turk’y and squish into golf ball-sized meatballs. You will
get around nine. Put in the skillet and allow to cook for five minutes;
turn gently using tongs, and cook another three minutes or so. Serve as
you like. For me, it was gently heating with marinara and serving over
pasta with veggies. You can also bake them or put them in the Air Fryer
but I did not make them that way so I don’t have instructions.
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