Craving for meatballs while trying to lose some weight? These mouth-watering vegetarian meatballs are here to save the day! Rich in plant-based protein, fiber, and various micronutrients, these sweet potato black bean meatballs can satisfy your hungry tummy while providing great nutritional value at the same time!
For meatballs • 2 medium sweet potatoes, steamed and mashed • 190g boiled black bean, blended until chunky • 25g tapioca flour • 2 tablespoons (30g) Biogreen O’Tigres Organic Black Bean Powder (Cane Sugar-Free) • 1 large egg • 2 scoops (28g) Biogreen BG100 Organic Oat Bran Powder • Biogreen 84 Live Fine Sea Salt, to taste • Biogreen G Seasoning Powder, to taste • Black pepper, to taste • Cooking oil, for frying
For gravy • 1 tablespoon Biogreen 100% Organic Virgin Coconut Oil • 1 tablespoon chopped red onion • 1 teaspoon chopped garlic • 250ml Biogreen O’Tigres Organic Black Bean Powder Cane Sugar-Free (reconstituted by mixing 2 heap tablespoons (30g) in 250ml filtered water) • 1 tablespoon tapioca starch • 1 teaspoon organic soy sauce • ½ teaspoon Biogreen G Seasoning Powder • Black pepper, to taste
Preparation Method: 1. In a mixing bowl, add all ingredients for the meatball and use your hand to mix well. 2. Using your hand, roll the mixture into meatballs of equal sizes. 3. Heat oil in a pot and start frying the meatball under medium heat. 4. Remove the meatballs from frying after they turned golden brown and prepare for serving.
To make gravy 1. Heat oil in a pan, stir-fry onion, and garlic under medium-high heat for a couple of minutes. 2. Add O’Tigres Black Bean milk together with seasonings and let it cook for 5 minutes over medium heat. 3. Add tapioca starch near the end of cooking to thicken the sauce and cook for another 30 seconds before serving.