Italian

Herbed Italian Meatless MiniBalls is for Soup.

Herbed Italian Meatless MiniBalls takes 10 minutes to prepare.

Herbed Italian Meatless MiniBalls takes 60 minutes to cook.

Herbed Italian Meatless MiniBalls makes 75 servings.

The ingredients for Herbed Italian Meatless MiniBalls are:

250g vegan "chicken" fillets (I used Gardein frozen scallopini, thawed)
1 tbsp tapioca starch mixed with 2 tbsp cold water
3 cloves garlic
2 tsp extra virgin olive oil
1/2 tsp onion powder
1/4 tsp oregano
1/2 tsp basil
1/4 tsp black pepper
pinch fennel seed
pinch rosemary

Here is how you make Herbed Italian Meatless MiniBalls:

Tear the "chicken" into a food processor and add the remaining ingredients.Process until finely ground, almost a puree.Shape into small balls and place on a baking sheet lined with waxed paper.Freeze at least 1 hour and bake at 350F for 10 minutes before adding to soup.Store in freezer.Serving Size:?Makes 75 "soup-sized" mini meatballs

The nutritional information for Herbed Italian Meatless MiniBalls is:

• Servings Per Recipe: 75
• Amount Per Serving
• Calories: 5.7

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 15.5 mg
• Total Carbs: 0.3 g
• Dietary Fiber: 0.1 g
• Protein: 0.7 g

Herbed Italian Meatless MiniBalls is Italian cuisine.

The dietary needs meet for Herbed Italian Meatless MiniBalls is Vegan