Serves: 4
Total Calories: 361

MEATBALLS
1/2 cup oat flakes or cornflakes ground to a meal in a food processor or blender
1/2 cup enriched oat or rice milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
1/2 cup minced onion
1 tablespoon canola oil
1 pound ground beef
3 teaspoons Ener-G Egg Replacer mixed with 2 Tbsp enriched oat or rice milk
SAUCE
2 tablespoons canola oil
2 scant tablespoons brown rice flour, or barley flour or oat flour
2 cups low salt beef broth
2 tablespoons tomato paste
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/4 teaspoon sweet paprika
1/4 teaspoon salt
pepper
1/4 cup enriched oat or rice milk

Combine ground oat/corn flakes, rice/oat milk, salt, pepper, and allspice, and let swell about 10 minutes. Sauté minced onion in canola oil until soft. Add ground beef, egg replacer, and sautéed onion to oat flake mixture and combine thoroughly. Refrigerate about 1–2 hours. When ready to cook, preheat oven to 400 degrees. Form small meatballs, 1–11/2 inches in diameter, either with hands or a meatball maker. If using your hands, wet them with water periodically to help keep the meat from sticking. Place meatballs on a lightly greased baking sheet and cook about 20 minutes until brown. Meanwhile, to make sauce, heat canola oil over medium-high heat. Add flour and cook, stirring, about 2 minutes. You want the flour to sizzle and brown up a bit so that the sauce will become brown. Add the beef broth, mix thoroughly, and then add tomato paste and seasonings. Reduce heat and simmer about 5 min - utes to thicken, stirring frequently. Add oat milk. Taste and adjust salt and pepper to your liking. Serve meatballs either with sauce on the side, or place meatballs in sauce and warm thoroughly. Serve with wide noodles, boiled potatoes, or Mashed Potatoes (p. 141), and a green vegetable.

Nutritional Facts:

Serves: 4
Total Calories: 361
Calories from Fat: 141

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