You may also like
Categories:
weight yellow onion egg milk coarse mustard freshly ground nutmeg black pepper manis salt bread crumbs cayenne pepper flour vegetable broth butter
Viewed: 37 - Published at: 4 years agoIngredients
- 12 ounces, weight Soy Crumbles (the Ones Inteded To Taste Like Ground Beef)
- 1 whole Small Yellow Onion, Diced
- 1 whole Large Egg, Whisked With A Fork
- 2 Tablespoons Milk
- 2 Tablespoons Coarse Mustard
- 1/2 Tablespoons Freshly-ground Nutmeg
- 1/2 teaspoons Black Pepper
- 2 Tablespoons Indonesian "Kecap Manis" (or Use A Mixture Of Soy Sauce And Ketchup, Or Sweet Chili Sauce)
- 1- 1/2 teaspoon Salt (if Your Vegetable Broth Contains Salt, Omit This)
- 6 Tablespoons Bread Crumbs
- 1 pinch Cayenne Pepper
- 4 Tablespoons Flour, For Coating Meatballs (Plus Extra For Gravy)
- 1 cup Vegetable Broth (preferably Sodium-free)
- 3 ounces, weight Butter
Method
- Mix the first 11 ingredients (from the soy crumbles to the cayenne) and blend in a food processor or with an immersion blender until very smooth.
- Roll into tight balls of about 2 tablespoons each and dust them with flour.
- Melt the butter in a large skillet (not nonstickyou want those great little burnt pieces for the gravy) over low heat.
- When the butter stops bubbling and is hot, brown the meatballs on all sides.
- Pour in the broth and put the lid on, leaving a crack open on the side for steam to escape.
- Simmer for 30 to 35 minutes.
- The meatballs will be delicate, so try not to move them around.
- Meanwhile, prepare some garlic mashed potatoes or a traditional Dutch stampot.
- You can find a really great recipe for this on a website called Kayotic Kitchen.
- When the meatballs have finished cooking, turn off the heat and use a slotted spoon to transfer them carefully to a separate plate.
- They will be very tender because thats how soy is, but they will have cooked thoroughly.
- Add about 1 to 1/2 cups of water and 1 to 2 teaspoons of flour to the leftover liquid in the skillet.
- Turn the heat back on low.
- Stir it, releasing all the burnt bits until it becomes a thick gravy.
- Pour it all, including the left over burnt crumbles, into a bowl and blitz it with the immersion blender (or whiz it in your food processor).
- Theres your delicious gravy!
- These are fabulous!
- Just remember to watch the salt.
- It can easily get out of hand with the soy sauce, and the salt that might be in your broth.
