Egg-Free Meatballs

"Great texture, very flavorful, and an extra boost of fiber. I've been tweaking this recipe for years! I use Ener-G egg replacement powder, but other brands (like Orgran) or substitutions (like arrowroot powder) may work just as well. If you want to try using a real egg instead, reduce the amount of pasta sauce accordingly, so that the egg plus sauce equal 3/4 cup liquid."
 
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Ready In:
30mins
Ingredients:
14
Yields:
36 meatballs
Serves:
4
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ingredients

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directions

  • In a medium bowl, combine seasonings, oat bran, oats, and egg replacement powder.
  • Add pasta sauce and mix thoroughly.
  • Add ground beef and mix thoroughly (I knead it with my hands like a bread dough, folding over a side and pressing in). The oats will absorb liquid as you mix, creating a firmer texture. You can let this sit for a few minutes to thicken as well.
  • Put 2 Tbsp olive oil in a large frying pan over medium-high heat.
  • Form the mixture into small meatballs, about an inch in diameter.
  • Cook the meatballs about 5 minutes, until crispy and browned on one side, then turn. Turn again to brown as much surface as possible.
  • If you opened up a fresh jar of pasta sauce, pour the rest over the cooked meatballs and allow to simmer for 5 minutes.
  • Serve on fresh rolls (I use http://www.food.com/recipe/potato-buns-bread-machine-412701) or over pasta.

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RECIPE SUBMITTED BY

I've always loved cooking and baking, starting as a kid making barbeque sauces, cookies, and pies. My husband is allergic to eggs, milk, and soy, which adds a whole new dimension to cooking. Forget Iron Chef's secret ingredient! I love the challenge of baking and cooking without certain staples. It means a lot of trial and error, but a lot of satisfaction when a recipe works out!
 
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