These are easily the BEST TASTING meatballs (meat-free or meat-filled) that I've ever made. I was so surprised at the texture and how well they stayed together. They are just delicious. I did, however, make a few minor changes to the recipe to suit my kitchen. I omitted the cayenne pepper, added about 1/4 c additional cheese (mozzerella/parmesan blend) and a few teaspoons of chickpea flour as I added the last egg because I was a little light on breadcrumbs and also to bulk up the protein and help them stick together a little better. I baked them for about 25 minutes, flipping a few times, let them cool completely and put them into a preheated crockpot filled with tomato sauce on "warm" while I waited for my husband to get home. Truly worth the time and effort, and like everyone else here I will definitely make double- or triple!- batches in the future to freeze!
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These are easily the BEST TASTING meatballs (meat-free or meat-filled) that I've ever made. I...