Meatless Meatballs 

Meatless Meatballs 
  • 1 block (200g) firm tofu, crumbled
  • 1 small, finely diced onion
  • a handful cilantro, chopped
  • a handful mint, chopped
  • 1 inch ginger piece, finely chopped
  • 2 tablespoon tomato paste 
  • 3 - 4 Tablespoon flour  (use chickpea flour for gluten free option)
  • Salt & Pepper to taste
For sauce 
  • 2 Tablespoon Tomato Paste
  • 1 tablespoon Ketchup
  • 1 teaspoon chilli flakes (as use as spicy as you like)
  • 1 tablespoon Balion coconut syrup (light or dark)
  • 2 tablespoon Balion Coconut Flower Amino (use flavours as per choice)
  • 1-2 tablespoon of water 
Mash and combine well tofu, onion, cilantro, mint, ginger, tomato paste & flour. 
Shape the mixture  into 8-10 balls.
Pan Fry with little oil till golden brown. 
Then to make them firm bake at 180°c for 12-15 mins

Combine all the ingredients of sauce in a saucepan on medium heat until thickened.

Toss the baked meatballs in the sauce.

These meat (less) balls can be stored after baking in the freezer for up to 3 months.