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meatballs

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Hoisin glazed Meatballs with tamarind, ginger and garlic seasoned beef and a simple, sweet hoisin sauce glaze. Those gluten free round bites goes well as an appetizer, on noodles or rice. Mini beef meatballs with an Asian flair are great and polyvalent. They go well as an appetizer or main meal and simply divine paired with some crunchy carrots, cucumber, scallions and a few peanuts. Also a fast and easy way to make a last minute meal, simply cook a bunch up and keep some frozen for later. Experimenting with meatballs I used a chickpea flour this time to replace the “usual breadcrumb” to soak up all the moist from the meatballs and bound them good. This way it make them “gluten free” and gives the meat an extra protein boost. I didn’t use any egg since they were holding great without! I guess eggs are used for bigger sized meatballs,…

Zucchini vegballs pasta is a great vegetarian version of the famous meatballs spag, even fills you up as much as the meat version. The zucchini balls are made in the oven, so extra healthy, barely any oil used for an ultra healthy vegetarian dish. I saw this recipe in many places online, most of them only contains zucchini, for this particular recipe I’ve done the vegballs with extra onion, garlic and flat leaf parsley for extra flavor. Zucchini’s water Zucchinis are often underestimated, because they contain so much water and get soft and mushy as soon as your cook them. Also zucchini doesn’t have the boldest of flavors… again because it’s filled with water. So… for this recipe, we’ll cook the grated zucchini and onion at first, to release most of the water they contain so this way it’s going to concentrate the flavor. All there is left to do is making…

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