Ingredients
- 454g (1 lb) Plant-Based Meat
- 7g (1¼ tsp) Salt
- 6g (2 tbsp + 1 tsp) Dried Oregano
- 5g (1 tbsp) Red Pepper Flake
- 25g (¼ cup) Plain Breadcrumbs
- 5g (1 tbsp 1 tsp) Garlic Powder
- 1.5g (¾ tsp) Black Pepper
- 12g (3½ tbsp) Burger Binder
- 400g (14 oz) Water
- Neutral Flavored Oil for Searing
Equipment
- Stand Mixer
- Blender
- Heavy Bottomed Skillet
Timing
Active Time: 25 Minutes
Total Time: 1 Hour
Yield
11 Meatballs
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Season the Meat
In the bowl of a stand mixer add the plant based meat, salt, dried oregano, red pepper flake, breadcrumbs, garlic powder, and black pepper.
Mix on low until combined.
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Mix Burger Binder
In a blender add the water and begin blending to create a vortex.
Sprinkle in the burger binder and mix until thickened.
Mesure out 50g of the thickened burger binder. Save the rest for future uses with our plant based sausages or plant based meatloaf recipes.
Add the 50g of burger binder to the mixer and mix until it is just combined with the meatball mixture.
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Create Meatballs
Form the mixture into 50g meatballs. Refrigerate until needed.
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Cook Meatballs & Serve
Preheat the oven to 350°F.
Heat a heavy bottomed skillet over medium heat and add oil once hot.
Sear the meatballs until golden brown on all sides.
Place in oven until internal temperature reaches 165°F.
Place the meatballs into your favorite tomato sauce recipe and simmer gently until served.
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