CARBS 10% / PROTEIN 40% / FATS 50%

Seitan and pecan meatballs



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INGREDIENTS

Mixed Salad Leaves - 60 g
Seitan - 38 g
Pecan nuts - 4 nuts
Oil olive - 1.5 tsp
Balsamic Vinegar - 1 tsp
Garlic - 0.5 cloves
Fresh basil - 4 leaves
Fresh parsley - 1 small handful
Dried oregano - 1 pinch




COOKING INSTRUCTIONS

  1. Preheat oven to 200C
  2. Blend seitan, add pecans and pulse until blended
  3. Empty into a bowl with crushed garlic, chopped parsley and basil, oregano and half the oil. Mix with fingertips
  4. Press mixture into little balls with your hands.
  5. Place in baking tray, drizzle over remaining oil and bake in oven for 20 minutes, turning once, until browned and slightly crispy
  6. Mix remaining oil with balsamic vinegar, pour over salad leaves and serve with meatballs