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MEATLESS MEATBALLS

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This is a delicious combo we highly recommend you try! Let us know how it turns out for you! 😀
RECIPE:

SPICY MEATLESS MEATBALLS

1) Preheat oven to 425º
2) In mixing bowl combine 1 cup panic breadcrumbs, 1 tsp. ground cumin, 1/4 tsp. crushed red pepper flakes, 1/4 tsp. ground turmeric, 1/4 cup aqua faba (chickpea brine), 1/4 cup finely chopped parsley, 2 Tbsp. olive oil, 1.5 tsp. salt, 1 large garlic clove finely grated.
3) Add 1 lb. tofu (excess water drained out) and mix with your hands until evenly distributed.
4) Gently roll tofu mixture into 1.5”-diameter balls (about the size of a golf ball, which for this quantity should give you about 20). Place on a rimmed baking sheet, spacing evenly apart.
5) Bake until browned and cooked through, 12-15 minutes, depending on your oven.
NOTE: Tofu balls can be formed ahead; freeze on baking sheet until firm (about 2 hours) and then transfer to freezer bag. Can remain frozen up to 2 months.

SWEET PESTO

Purée 2 cups mint leaves, 1 cup parsley leaves with tender stems, 1 large garlic clove, 2 Tbsp. golden raisins, 1/2 cup olive oil and a big pinch of salt in a blender until smooth.

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