Beanballs with Tomato-Balsamic Gravy & Mashed Potatoes

I have tons of pictures of food I've taken of different meals I've made all saved up on my computer.  Just trying to get my folder cleaned up and some recipes posted.  This one, for instance, is one of them.  These were so good!  I went to make them this morning (I'm making several freezer meals to have on hand when I need something quick and easy...and still healthy!) and found out I've never posted them.  This recipe is from Jen.  HERE is her recipe.  She makes them with THESE beanballs (also her recipe) but I always use my favorite bean burger recipe HERE.  I don't always have vital wheat gluten on hand and these just have the best flavor.  Mmmm...love them.  This is one "meat"ball that I even love to eat "raw".  I double the batch and it makes TONS.  Throw the extras in the freezer for another meal.  Use either recipe or your favorite beanball recipe. :)  The tomato-balsamic gravy is super yummy over the meatballs and mashed potatoes.  Mmmm....Thanks for the great recipe, Jen!

Beanballs with Tomato-Balsamic Gravy & Mashed Potatoes

Mashed Potatoes

1-2 red potatoes per person, cut in chunks
2 cloves of garlic
1-2 tablespoon vegan butter

Put potatoes into a pot and cover with water - and then some, add the garlic cloves and bring to boil. Once potatoes are tender, drain water, and mash potatoes - adding vegan butter. Add sea salt and freshly ground pepper to taste.

Beanballs

1 (15oz) can kidney beans, drained, rinsed

1/2 cup uncooked rolled oats

1/2 cup chopped fresh mushrooms

1/4 cup chopped onion

1 small carrot, shredded

1/2 medium red bell pepper, chopped

1 garlic clove, minced

3 Tbsp. ketchup

3/4 tsp salt

1/2 cup cooked brown rice

In a food processor* bowl with metal blade, combine oats, mushrooms, onions, carrots, peppers, garlic, ketchup, and salt; process with on/off pulses until coarsly chopped. Add beans.  Do NOT puree or they won't hold their buger shape.  Stir in brown rice by hand.  Shape mixture into balls to make "meat"balls.  Roll into about 1"-1.5" balls.  Smaller is better.  Brown in lightly greased skillet being sure to cook on all sides OR bake on a greased baking sheet at 375 for 25-30 minutes until firm.

*This can also be done by blending kidney beans in blender on low then putting mashed beans into bowl and adding finely chopped veggies, ketchup and salt. Stir in cooked brown rice.

Tomato-Balsamic Gravy

Salt and freshly ground black pepper
2 pints grape tomatoes or 3-5 large ripe tomatoes, diced in large chunks
Extra-virgin olive oil spray
1/2 medium red onion, sliced
2 tablespoons vegan butter
2 tablespoons whole wheat flour
1 tablespoon balsamic vinegar
1 to 1 1/2 cups vegetable broth


Preheat oven to 375ºF.

Toss the grape tomatoes and onion slices onto a baking sheet along with a spray of EVOO spray, salt and freshly ground black pepper. Put the tray of veggies in and roast until the onions are caramelized and the tomatoes have burst open, about 15 minutes.

While the tomatoes and onion are roasting away, get the roux started: Melt the butter in a medium-size skillet over medium-high heat. Sprinkle the flour over the melted butter, cook for 1-2 minutes, then add the balsamic and broth to the pan, whisking to incorporate. Cook until thickened, then remove it from the heat and reserve.

Add the roasted tomatoes and onion to the sauce and break up the veggies with a potato masher (I usually just pulse it in the blender, Shayne and the kids don't like chunks). Serve a  side of mashed potatoes and a handful of beanballs per person with a hearty ladle of the tomato balsamic gravy.