Soy and Mushroom Meatballs
Soy and mushroom meatballs, rich in flavour and perfect with sauce
INGREDIENTS
For the Meatballs:
- 160 g Soy mince
- 300 g White mushrooms
- 50 g Red pepper
- 50 g Onion
- 4 cloves Garlic
- 160 g Chickpea flour
- 1.5 tbsp Olive oil
- 1 leaf Bay leaf
- Turmeric, to taste
- Black pepper, to taste
- Salt, to taste
- Cayenne pepper, to taste
- Cumin, to taste
For the Spaghetti:
- 200 g Spaghetti
- 600 ml Water
- Salt, to taste
INSTRUCTIONS
For the Meatballs:
- 1 To prepare the soy, you can soak it for 30 minutes. If short on time, cook it for 2 minutes in water with lemon, bay leaf and salt, then rinse under cold water. Set aside.
- 2 Heat olive oil in a frying pan and sauté chopped onion with the bay leaf. Let the onion brown.
- 3 Next, mince the garlic and dice the peppers and mushrooms. Add everything to the sauté and simmer until the liquid released by the mushrooms evaporates.
- 4 Add a pinch of salt.
- 5 Transfer the mixture to a bowl.
- 6 Drain and squeeze the soy to release as much water as possible. Add it to the previous mixture and mix thoroughly with your hands.
- 7 Season with turmeric, black pepper, salt, cayenne pepper and cumin. Mix well.
- 8 Then, gradually add the chickpea flour until you can form small balls.
- 9 Brush the meatballs with a little olive oil.
- 10 Place the meatballs in the Air Fryer, preheated, at 180°C for 15 minutes.
- 11 They are ready to serve.
