Friday, October 3, 2014
Spaghetti and Beanballs
These Beanballs are gluten free and very tasty!! Good substitute for meatballs!
1 can of kidney beans drained (mine still had a bit of liquid
4 teaspoons of GF soy sauce
4 teaspoons of GF steak sauce or tomato paste [steak sauce adds nice flavor]
2-3 teaspoons of olive oil [more for cooking too]
2 cloves of minced garlic
1/2 cup [or a bit more depending on liquid] GF Italian seasoned bread crumbs
1 egg (beaten)
potato flakes [from a package of instant potatoes]
prepared marinara sauce of your choice
pasta of choice
Smash the drained kidney beans with a fork or a potato masher--you don't want them completely smooth--still want some small pieces of the bean. Add the soy sauce, steak sauce , oil, garlic, bread crumbs and egg. If it needs more firming add a bit of potato flakes and or more bread crumbs. Roll into balls smaller than a golf ball.
To panfry the beanballs:
preheat a non-stick skillet such as a ceramic one with a bit of olive oil. Cook for 10 minutes or so at medium to medium high heat tossing them often until they are browned nicely. Add sauce and toss to coat--heating through for about 15 more minutes.
Serve over pasta