Meatball recipe anyone?
Meatball recipe anyone?
I am looking for one with specific measurements and instructions, one that will make me MMM out loud at the first bite WITHOUT sauce on it. Does anyone have a recipe like that? Tx.
tahini plus apple cider vinegar with cumin and turmeric and oregano and sea salt! :D I just love how that stuff tastes
1 cup sunflower seeds, ground
1/4 cup flax seed
1 bell pepper
1/2 tsp sage
1/2 tsp asofetida or 1/4 onion
1/4 tsp sea salt
1 tsp miso
Process all the ingredients together and then roll into balls.
Add a little oil if the mixture isn’t sticking.
Sweetpea and Rachel – First of all, thank you so much for responding!
Rachel – I don’t know where to begin with your submission, so please keep reading this reply.
For both of you, will you please be specific on both the quantities and methodology? Is it dehydrated or not? If so, how long and at what temp? What size balls? Will you please state the ingredients in terms of measurements instead of whole items?
All of these things really make a difference to the end product. I have found that when a recipe states 1 bell pepper or 1 tomato, etc., that the size of the item varies greatly and so the outcome of the final product can be quite different than the intended. As an example, I just ruined an entire marinara recipe because it said one medium red pepper. Evidently my idea of medium is different than hers because I ended up with red pepper sauce, nothing even close to marinara and I had to throw the whole thing away – I’m not a huge red pepper sauce fan. What a waste of my time, money and ingredients and I was SO looking forward to the marinara, too! I ended up making a smoothie for dinner which was not my plan. :-(
Sweetpea, I’m not sure if the “ground” portion of your list refers to the sunflower seeds or the flax. If it’s the sunflower seeds and not the flax, then do you soak the flax first? And would it be 1/4 cup dry flax THEN soaked, or 1/4 cup already soaked flax? If the “ground” refers to the flax, is it 1/4 cup flax seed measured dry and then ground, or 1/4 cup flax already ground. Ground flax produces a larger quantity than seed I have found – again unfortunately through ruining recipes.
Sorry to ask so many questions, but I think a lot of us find it very hard to make a successful recipe when there are so many variables to the instructions.
I REALLY APPRECIATE YOUR INPUT AND THE TIME YOU HAVE TAKEN TO RESPOND. I KNOW WE ALL LEAD BUSY LIVES. Thanks so much!!
Hi, yes the seeds I’ve stated are the measurements before grinding and both flax and sunflower seeds are ground up. This is what helps the burgers to bind. Then, when processed with the rest of the ingredients I will form into burgers or balls and place on a teflex sheet. I usually dry at 145 for 30 minutes and then turn down to 115 until done.
Thank you Sweetpea!
Does anyone else have a great version?
Jsorensens2 I think that you shouldn't be afraid or intimidated by the recipe...raw foods is about experimentation and finding what's right for you; what works for one wouldn't really work for another, you know? Be a little more free with your creations and you may find yourself happily surprised!