Number of Servings: 4
- 1 ½ cup Naturalia's Soya brown mince
- ¼ cup Parsley
- ½ cup Breadcrumbs (or crushed kaak)
- 1 egg yolk
- ¼ cup parmesan
- Rosemary, Salt, Pepper and desired spices
- A tablespoon or 2 of butter
- 1 carton cooking cream
- Soy sauce Broccoli
- Miso paste
- First, soak the soya mince in warm water until it turns completely soft
- Drain and squeeze the water out well to avoid a soggy meatball
- Start by mixing the ingredients into a bowl with the mince: the breadcrumbs, the egg yolk, the chopped parsley, paprika, salt (not too heavy, I'll explain why later), pepper, parmesan and oregano
- Finally, add a couple tablespoons of a good, flavorful miso paste.
- Mix everything together, add more breadcrumbs if the mixture needs more dry ingredients
- The mixture should start bunching up together and forming a solid ball. Once that happens you can shape your meatballs and place then on a plate
- Heat a large pan (preferably one that doesn't stick)
- Add the butter, and then the meatballs and cook them until crispy on the outside
- Meanwhile, cook the broccoli as desired. When the meatballs seem ready, take them off the pan, and pour in the fresh cream.
- The sauce consists of just soy sauce and cooking cream
- Drop a couple tablespoons into the cream (this is why we didnt heavily salt the meatballs
- Put a sprig of rosemary in the sauce as well and cook until it's uniform, slightly thickened, and hot.
- Sprinkle salt, rosemary and pepper over them, drizzle a good amount of olive oil over the whole thing and into the oven