I have made a lot of "meatballs" and falafels, using beans and breadcrumbs but I thought I would try something different. I love my tofu burger so much I thought, 'why not meatballs?'. I made these completely different from the tofu burger however. They turned out great. Vegan, Vegetarian, Gluten Free, and Low Carb.
Ingredients:
8 oz of extra firm tofu
1 tsp of steak sauce
2-3 T of minced raw kale (I make a big batch in the food processor each week)
1/2 T of kelp granules
1 T of dried Italian seasoning
1 T of ground flax
1 T of Psyllium Husk Powder
1 T of Sunflower Seeds
S&P as desired
3 T of Almond Flour
2-3 T of minced raw kale (I make a big batch in the food processor each week)
T's of water as needed
Drain excess water off of tofu, do not press. Crumble as finely as possible in a bowl. Add the steak sauce, kelp granules, Italian seasoning, flax, psyllium husk, and S&P. Mix with your hands until very well mixed. Then add the almond flour and kale. Mix with hands again squishing through your fingers. Add T's of water as/if needed, just enough to turn it into a dough. Let sit for about 10 min. The flax seed will make it much stickier after it sits for just a bit. Form into small balls about an inch big. I cooked these in my air fryer 400 degrees for 17-18 min shaking once. You could also make them in a regular oven or convection oven. These came out very light and fluffy, very different from my usual bean type meatballs. I really enjoyed them, and they can be seasoned up many different ways. I even liked them cold! :) The fluffy texture reminded me more of a super healthy muffin. I have a road trip coming up soon, I will be bringing a batch of these to snack on.
Enjoy!
Ingredients:
8 oz of extra firm tofu
1 tsp of steak sauce
2-3 T of minced raw kale (I make a big batch in the food processor each week)
1/2 T of kelp granules
1 T of dried Italian seasoning
1 T of ground flax
1 T of Psyllium Husk Powder
1 T of Sunflower Seeds
S&P as desired
3 T of Almond Flour
2-3 T of minced raw kale (I make a big batch in the food processor each week)
T's of water as needed
Drain excess water off of tofu, do not press. Crumble as finely as possible in a bowl. Add the steak sauce, kelp granules, Italian seasoning, flax, psyllium husk, and S&P. Mix with your hands until very well mixed. Then add the almond flour and kale. Mix with hands again squishing through your fingers. Add T's of water as/if needed, just enough to turn it into a dough. Let sit for about 10 min. The flax seed will make it much stickier after it sits for just a bit. Form into small balls about an inch big. I cooked these in my air fryer 400 degrees for 17-18 min shaking once. You could also make them in a regular oven or convection oven. These came out very light and fluffy, very different from my usual bean type meatballs. I really enjoyed them, and they can be seasoned up many different ways. I even liked them cold! :) The fluffy texture reminded me more of a super healthy muffin. I have a road trip coming up soon, I will be bringing a batch of these to snack on.
Enjoy!
