Soy Meatballs

Name: Soy Meatballs - Antonia F.
Ingredients: 400 g soy granules; 6 medium; sized garlic cloves; 6 tablespoons of breadcrumbs; 1 slice of bread older than one day; 3 eggs; 1 tablespoon of chopped parsley leaves; 1 teaspoon of chopped dill; 50 ml milk; a mix of white; green; and black pepper and paprika; sunflower oil for frying

Appetizers - Soy Meatballs by Antonia F. - Recipia

Soy granules are an excellent source of plant protein and can be used to create delicious and nutritious dishes. To prepare the soy meatballs, we start by bringing a pot of water to a boil, adding a teaspoon of salt. Once the water reaches boiling point, we add the soy granules and let them boil for 30 minutes, according to the package instructions. This process will help rehydrate the granules, making them soft and easy to handle. After the boiling time is up, we strain the soy granules using a sieve, leaving them for a few minutes in the sieve to drain well. Then, we gently squeeze them in our palms to remove excess water and transfer them to a large bowl. Meanwhile, we take care of the garlic. We peel a few cloves, wash them well, and crush them using a garlic press, resulting in a fine paste. This will add an intense and aromatic flavor to our meatballs. We add the garlic to the bowl with the soy granules. The next step involves a slice of bread, which we moisten with a little milk to rehydrate it. We remove the crust from the slice of bread and squeeze the crumb in our palms, then we lightly crumble it with our fingers before adding it to the bowl. To achieve the right consistency for the mixture, we add breadcrumbs until the mixture becomes moldable enough. Now it’s time to add fresh herbs: finely chopped parsley and dill. We season the mixture with salt and a mix of pepper (white, green, and black) and, optionally, a little paprika, depending on everyone’s preferences. We mix all the ingredients with a spatula, ensuring they combine evenly and the flavors meld together. Once we have a homogeneous mixture, we start shaping the meatballs. With wet palms, we form small balls from the mixture, making sure they are of uniform size. In a deep pan, we heat the oil over low to medium heat. When the oil is hot enough, we add the meatballs, frying them on both sides until they turn golden and crispy. Once they are ready, we remove them from the pan and place them on a paper towel to absorb the excess oil. The soy meatballs are served hot, and I like to arrange them on a platter alongside a fresh tomato sauce, sprinkled with parsley. These meatballs are not only nutritious but also very tasty, making them ideal for both lunch and dinner. Enjoy your meal!

Ingredients

400 g soy granules
6 medium
sized garlic cloves
6 tablespoons of breadcrumbs
1 slice of bread older than one day
3 eggs
1 tablespoon of chopped parsley leaves
1 teaspoon of chopped dill
50 ml milk
a mix of white
green
and black pepper and paprika
sunflower oil for frying

Soy Meatballs

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