Seitan and a blend of quinoa, farro, black barley, brown rice and red lentils join forces to make healthful, vegetarian meatballs (or burgers). Try serving these wheat balls with your favorite marinara sauce for an Italian-inspired meal.
- 1 3/4 cup peeled, chopped Yukon Gold potato
- 5 ounces plain seitan ground in a food processor to make about 1 1/4 cups
- 1 1/4 cup frozen Engine 2 Plant-Strong® Organic Ancient Grains Blend Grain Medley
- 1/4 cup 100% whole wheat Italian or plain bread crumbs
- 1/4 cup minced white onion
- 1/4 cup minced dried apples
- 3 tablespoons minced fresh flat-leaf parsley
- 4 1/2 teaspoons onion granules
- 1 tablespoon toasted fennel seeds
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon crushed red chile flakes or hot sauce (optional)
Steam or boil chopped potato until tender, about 10 minutes, then mash in a large bowl.
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Combine remaining ingredients with cooked potato and mix until blended. Form into 6 burger patties or roll into about 20 balls. Place on the prepared baking sheet and bake about 30 minutes, gently turning halfway through cooking, until heated through and golden brown.
Per serving: 1 patty or 3 meatballs, 130 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 320mg sodium, 22g carbohydrates (4g dietary fiber, 2g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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