Peas • Chickpeas • Beetroot • Onion • Potato Starch • Cumin seeds • Peas • Chickpeas • Beetroot • Onion • Potato Starch • Cumin seeds
Mexican Meatless Meatballs
INGREDIENTS
  • 1 box of mega meatless meatballs
  • 1 poblano pepper
  • 1 & 1/2 cups of Fritos
  • 1/4 cup milk
  • 1 small onion, chopped into a few chunks
  • 2-3 garlic cloves
  • 1/2 cup cilantro, firmly packed
  • 2 eggs
  • 1 & 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds of vegan broth
  • 1 tablespoon of sugar
Instructions
  1. Turn the broiler on to high heat and arrange the top rack to be about 5-6 inches below the heat. Place the poblano pepper on a bit of foil on a baking sheet. Broil for about 6-8 minutes (depending on the size), making sure to turn the pepper every 1-2 minutes with a pair of tongs. The pepper is done when the skin is blistered and blackened.
  2. Remove the pepper and place immediately in a sealed zip lock bag. Let it steam for 10 minutes, and peel off the skin. Remove the stem and seeds.
  1. Line a large baking sheet with aluminum foil. Spray with nonstick spray. Set aside.
  2. Meanwhile, use a blender to crush the Fritos into small crumbs. You need about ½ a cup of crumbs.  Place the crumbs in a large bowl and add 1/4 cup of milk. Stir it together and let it soak for a few minutes. 
  3. Don’t bother washing the food processor. Add the onion, garlic cloves, cilantro, and the roasted pepper (with skin, seeds, and stem removed). Pulse until finely chopped. 
  4. Add the poblano mixture to the bowl with the Fritos and stir it all together.
  5. Stir in 2 eggs, 1 and 1/2 teaspoons of  salt, and 1/2 teaspoon of black pepper. 
  6. Use your hands to fold the meatless meatballs into the bowl. Mix until just combined and then stop. You don’t want to end up with overworked, tough meatballs. 
  7. Shape the meatballs into 1 and 1/2 inch meatballs. Just make sure they are all about the same size. 
  8. Bake at 400F for about 10-12 minutes, until they are lightly browned on top. 
  9. Meanwhile, in a large pot on the stove, add the enchilada sauce, vegan broth, and sugar. Bring to a simmer over high heat. 
  10. Whenever the meatballs are done, lift them from the pan with a fork (try to scrape off as much of the fat on the edges as you can) and add to the pot of sauce. It doesn’t matter if the sauce is still cold, just throw them in.
  11. Bring the meatballs and sauce to a boil over high heat (don’t stir much, you don’t want to break all the meatballs. Just scrape your spoon along the edges and on the bottom of the pot. 
  12. Simmer over medium heat for 15-20 minutes, until the sauce has thickened.
  13. Serve over rice or as an appetizer.