Keep Well Recipes from the Sunny Coast, Australia.
INGREDIENTS
For the Meatballs:
2 cups cooked wild rice
1 heaping cup finely chopped mushrooms
½ cup COYO Natural Coconut Yoghurt
4 tbsp silken tofu
3/4 cup breadcrumbs
1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt
Olive oil (optional)
For the Gravy:
3 tbsp salted butter
½ tsp garlic powder
½ an onion finely diced
3 tbsp flour
1 ½ cups vegetable broth
2 tbsp of tamari or soy sauce
½ cup COYO Greek Style Coconut Yoghurt
Salt and black pepper to taste
METHOD
- Preheat the oven to 220°C. Mix the meatball ingredients together. Roll into balls (1-2 tbsp each) and place on a parchment-lined baking sheet. Bake for 15-20 minutes or until firm when you press them.
- Melt butter in a large skillet. Add onion powder, garlic powder, and flour. Let it bubble for a few minutes to remove any floury taste. Slowly add broth, whisking after each addition, to make a smooth sauce. Stir in tamari and salt and pepper to taste. Remove from heat and stir in COYO. Adjust consistency to taste with more broth.
- Place your cooked meatballs in the gravy and get them all nice and saucy. Serve with mashed potatoes, salad, or roasted veggies and garnish with fresh chopped parsley.