Meat balls you just might sneak past your non-raw eaters
MEAT BALLS
1 1/2 c zucchini pulp (left over from juicing)
1 1/2 c walnuts, soaked 6 hours rinsed and drained
1 1/2 c almonds, soaked 6 hours, rinsed and drained
2 c marinated portobello mushrooms, chopped small, marinate recipe below
1 TBSP fresh garlic, minced
1/4 c fresh cilantro, minced
1/4 c fresh Italian parsley, minced
1/2 c celery, finely chopped
1 c red bell pepper, finely chopped
2 TBSP fresh rosemary, minced
1 TBSP fresh oregano, minced
2 tsp cumin
3 tsp chili powder
1/2 tsp cayenne pepper
2 tsp ginger, finely grated
1/2 c sweet yellow onions, minced
2 TBSP sun dried tomato powder
MARINADE FOR MUSHROOMS
1 c Nama Shoyu
1/4 c olive oil
1/8 tsp black pepper freshly ground
BBQ SAUCE
1 c tomatoes , chopped
1 c sun-dried tomatoes, soak 2 hours to soften, drain and then chop
1/2 c sweet yellow onions, minced
1 tsp garlic, minced
5 whole dates, chopped
1 small jalapeno, red, minced
1/2 c olive oil and 1/2 c flax oil
1 TBSP sun-dried tomato powder
2 TBSP apple cider vinegar
1. Chop mushrooms & place in the marinade. Set aside & prepare the rest
2.cut and chop al the fresh ingredients & place in a lg mixing bowl
3.add dry ingredients to the same bowl
4.drain and rinse the nuts. Place in a food processor bowl. Drain the
marinade off the mushrooms into the food processor bowl. Set the mushroom
aside. Blend until smooth, then add the zucchini pulp and process until a
doughy consistency
5.add the processor contents to the bowl in step 2
6. Add the mushrooms to the same bowl as step 2
hand blend the whole thing very well
7. Shape the mixture into 2-3 inch meatballs. Place on a Teflex sheet and
dehydrate for 2 hours at 105 degrees
8. Prepare the BBQ sauce by placing all ingredients in a blender and blend
until creamy and smooth
9. Remove meatballs from the tray and place in a glass baking dish 9X13
works great Pour some of the BBQ sauce over the meat balls and cover
and continue to dehydrate for 4-5 more hours.
10. The remaining BBQ sauce can be served on the side with your meat balls
sauce keeps for 5-7 days in an air tight container in the fridge. Any
remaining meatballs should be stored the same way.
TIP: you can use the leftover BBQ sauce to make BBQ Kale Chips