Egg-Free Meatballs

Name: Egg-Free Meatballs
Ingredients: 2 tablespoons onion flakes; 1/2 teaspoon rosemary; 1/2 teaspoon garlic powder; 2 teaspoons parsley flakes; 1 teaspoon oregano; 1/4 teaspoon basil; 1/8 teaspoon allspice; 1 teaspoon salt; 1/4 cup oat bran; 1/2 cup quick oats; 1 tablespoon Ener-G Egg Substitute; 3/4 cup pasta sauce; 1 lb lean ground beef; 2 tablespoons olive oil

14 ingredients

8 steps

Ingredients

2 tablespoons onion flakes
1/2 teaspoon rosemary
1/2 teaspoon garlic powder
2 teaspoons parsley flakes
1 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon allspice
1 teaspoon salt
1/4 cup oat bran
1/2 cup quick oats
1 tablespoon Ener-G Egg Substitute
3/4 cup pasta sauce
1 lb lean ground beef
2 tablespoons olive oil

Directions

1

In a medium bowl, combine seasonings, oat bran, oats, and egg replacement powder.
2

Add pasta sauce and mix thoroughly.
3

Add ground beef and mix thoroughly (I knead it with my hands like a bread dough, folding over a side and pressing in). The oats will absorb liquid as you mix, creating a firmer texture. You can let this sit for a few minutes to thicken as well.
4

Put 2 Tbsp olive oil in a large frying pan over medium-high heat.
5

Form the mixture into small meatballs, about an inch in diameter.
6

Cook the meatballs about 5 minutes, until crispy and browned on one side, then turn. Turn again to brown as much surface as possible.
7

If you opened up a fresh jar of pasta sauce, pour the rest over the cooked meatballs and allow to simmer for 5 minutes.
8

Serve on fresh rolls (I use http://www.food.com/recipe/potato-buns-bread-machine-412701) or over pasta.