Seitan Meatballs
Myles Levin @louise1472
Cooking Instructions
- 1
Place all ingredients into a food processor and pulse until very well combined (do not overprocess or the texture will be pasty and not meaty).
- 2
Tear dough into pieces about 1 tablespoon in volume and roll into tight balls.
- 3
Drop balls into boiling water and cook for one hour.
- 4
Drain and cool.
- 5
Use as you would any meatball.
- 6
Note: if you like the meatballs firmer and less spongy, put them in the oven at 250° until they reach the desired consistency.
- 7
You can also grind finished balls and use as a cooked ground beef substitute.
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