Longéve Protein Crumbles and Breadless Crumbs work together in this recipe to lend a tender, poultry-like chew to these savory and flavorful meat-less meatballs. Perfect over pasta, or as a hearty sandwich-stuffer. These are as close as you can get to a classic turkey meatball – without the turkey!
1 c. Original Longéve Plant-based Protein Crumbles
1 tsp. vegetable bouillon powder
¼ tsp. sea salt
¼ tsp. black pepper
2 Tbsp. olive oil
½ small onion, minced (about ½ c.)
2 cloves garlic, minced (about 1 Tbsp.)
¼ tsp. dried oregano, thyme or Italian seasoning
1 Tbsp. fresh parsley, minced
⅓ c. parmesan cheese, grated
¼ c. Longéve Breadless Crumbs
3 Tbsp. cornstarch
1 egg, beaten
Olive oil for frying
Combine Longéve crumbles, bouillon powder, salt and pepper in a mixing bowl. Add ½ cup hot water, mix well and leave to rehydrate.
Heat two tablespoons of olive oil in a non-stick skillet over medium-low heat and add minced onion. Cook, stirring occasionally until golden brown, 8 – 10 minutes. Add minced garlic and dried oregano and cook for an additional 1 – 2 minutes to soften garlic. Remove pan from heat and let cool.
Meanwhile, add parsley, parmesan cheese, Breadless Crumbs, one tablespoon of cornstarch and beaten egg to rehydrated crumble mixture. Stir well to combine. Scrape onions, garlic and residual olive oil into the mixing bowl and incorporate thoroughly.
Let mixture rest for about 10 minutes before rolling into golf-ball sized balls. Carefully roll balls in remaining cornstarch to coat lightly.
Wipe out skillet, and add about ¼ cup olive oil, or as needed for shallow frying. Heat oil over medium heat, add meatless balls and fry, turning frequently, until golden brown all over. Carefully remove from the skillet and transfer to a paper towel-lined plate to absorb excess oil.
Enjoy hot, as is, or simmer in your favorite marinara sauce before serving over pasta or in a hearty meatless meatball parmesan sub sandwich!