{Gluten, Dairy and Egg Free} Meatballs

PCC has this amazing recipe for meatballs. These would be a great addition to spaghetti. I have my own meatball recipe that I love. The most interesting thing to me is that they make a "parmesan" out of sunflower seeds. I also love that they are egg free.

Classic "Italian-style" Meatballs

SERVES: 4

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These ingredients are:
Corn-free Dairy-free Egg-free Gluten-free Peanut-free Soy-free Wheat-free

Serve these dairy-free and gluten-free meatballs with our Marinara Rusticosauce.

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Ingredients

• 1 pound ground beef
• 1/2 cup gluten-free breadcrumbs (such as EnerG)
• 1/4 cup unsweetened coconut milk beverage
• 1/4 cup extra virgin olive oil
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon minced garlic
• 1/2 cup Sunflower Seed "Parmesan"
• Salt and freshly ground black pepper, to taste
• Marinara Rustico

Preparation

Preheat oven to 400° F. Lightly oil a baking dish.

Place ground beef in a large bowl. Add breadcrumbs, coconut milk, olive oil, parsley, garlic, Sunflower Seed "Parmesan," salt and pepper. Using your hands, gently combine the mixture, being careful not to overmix. Form into 8 meatballs and place in the prepared baking dish.

Bake until the internal temperature measured with a thermometer reaches 155° F, 20 to 30 minutes. Serve with hot Marinara Rustico.

Notes

You can pan-fry the meatballs in a small amount of oil over medium heat. Lightly brown on all sides then transfer to a baking dish. Finish cooking in the oven until the internal temperature measured with a thermometer reaches 155° F, about 20 minutes.

Source: 2013 PCC annual meeting dinner

Sunflower Seed "Parmesan"

YIELD: 1 cup

This great Parmesan cheese alternative can be used in our Tofu Ricotta and Spinach Lasagna, Classic Italian-style Meatballs, on pasta, pizza or sprinkled over popcorn.

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Ingredients

• 1 cup raw unsalted sunflower seeds
• 1/4 cup nutritional yeast
• 1 teaspoon salt

Preparation

Preheat oven to 250° F. Line a baking sheet with parchment paper.

Spread sunflower seeds on the prepared baking sheet and toast in the oven until dry, stirring often, 45 to 60 minutes. Watch to make sure they do not brown.

Allow the seeds to cool completely at room temperature, then store in a sealed container. This can be done up to a day in advance.

Combine cooled, toasted sunflower seeds, nutritional yeast and salt in a food processor. Pulse until coarsely ground. Be careful not to overwork into a paste!

Store in an airtight container for up to one week.

Notes

For more "cheese" flavor, increase the amount of nutritional yeast used in this recipe.