Go-To Recipe: Plant-Based Meatballs
Even though I choose to not eat meat for ethical and environmental reasons, I am not ashamed to admit that I love the taste and texture of meat! My dad has always worked for a beef farmer so ground beef was a staple in our home. Most meal preparations started with, “Go get a pound of hamburger.” My mom is an awesome cook!
Because I actually liked meat, I am a very tough critic of so-called faux-meats. It is usually too dry. It often has eggs added. It is often made from wheat gluten or soy, which my tummy does not accept in quantity.
This recipe from Back To Her Roots has made such a difference in my opinion of plant-based meats! I made a double batch, froze the individual meatballs, and tossed them in a gallon freezer bag. Now my meals can start with “Go get a pound of hamburger…” Kind of.
Some variations I enjoy:
- Pour a jar of pasta sauce in a 2-quart saucepan. Add desired amount of meatballs. Cook until heated through. These meatballs are very carb-heavy so you could serve them over spaghetti squash if you wish.
- Pour 1/4 C each of ketchup, mustard, and strawberry preserves into a 2-quart saucepan. Add a pinch of red pepper flakes and stir. Add desired amount of meatballs. Cook until heated through. Serve on a sandwich!
- Mom’s barbecue glazed meatballs: Loved by farmers and firefighters everywhere! Scroll to the bottom of this post for her variation. Mom caters meatballs for many local events. In this post she made 600!