I made VEGGIE MEATBALLS out of OATS скачать в хорошем качестве

I made VEGGIE MEATBALLS out of OATS

Veggie Meatballs Today I'm going to show you how to make veggie meatballs with oats. These gluten free meatballs are made with mushrooms and oats, but they're really meaty and satisfying. They're great both in flavor and texture, not dry at all. 💚FREE ebook: Healthy Lifestyle Simplified (5 Mistakes to Avoid for Better Health) https://howtocooksmarter.com/free-guide/ 📚 My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy] https://howtocooksmarter.com/cookbook/ WATCH NEXT:    • HEALTHY PIZZA that is actually the real de...      • I made baked oats for DINNER (savory versi...      • 1 Minute Brownie in a Mug (HEALTHY and FUD...      • Healthy Oatmeal Carrot Cake   This is why you'll love these healthy meatballs: -These work great in place of real meatballs. -They're one of the most delicious veggie meatballs. -They're packed with flavor. -They can be served with any traditional sauce. VEGGIE MEATBALLS RECIPE (makes 20 meatballs) Ingredients: MEATBALLS: 1 pound white button mushrooms (450-500g) 1/2 tsp salt 1 medium onion 2 cloves garlic 1 tbsp soy sauce 1/2 cup rolled oats (90g) soaked in 1/4 cup milk (60ml) 1 cup quick cooking oats (90g) 1/4 cup grated parmesan cheese (20g) 1 egg 2 tbsp flaxseed meal 1 tbsp yellow mustard 1/4 tsp black pepper 2 tsp fennel seeds 1 tsp red pepper flakes TERIYAKI SAUCE: 1/4 cup soy sauce (60ml) 1 cup water (240ml) 2 tbsp honey or agave 1 tbsp vinegar 1/4 tsp ground ginger 2 cloves garlic 1/4 cup water 1 tbsp cornstarch NUTRITIONAL INFO (per meatball without sauce): 44 calories, fat 1.3g, carb 6.1g, protein 2.6g NUTRITIONAL INFO (per meatball with sauce): 55 calories, fat 1.3g, carb 8.6g, protein 2.8g Preparation: First, soak the rolled oats in milk. While soaking, saute mushrooms, with some salt over medium heat for 5 minutes, then add chopped onions and garlic and cook for next 3-4 minutes. Spice it up with soy sauce, and cook for 1 more minute. Let it cool a bit. To the veggies add the soaked oats, quick cooking oats, parmesan cheese, egg, seasonings, flaxseed meal and mustard. Mix everything well with your hand, and place in the fridge to set for 2 hours or overnight. Using a tablepoon scoop the mixture and shape the meatballs. Place on a lined baking sheet and bake at 400F (200C) for 20 minutes. Serve with my quick teriyaki sauce or any sauce you prefer. Enjoy!