alive logo

Taco-to-Go Balls


    Taco-to-Go Balls

    Make these on the weekend when you have a little extra time, then pop in the freezer (try doubling the recipe for a big batch). Eat them warm, at room temperature, or even chilled. Pop a few balls into whole wheat pitas for mess-free travelling.


    Tip: wet hands with cold water before mixing and forming balls.

    1 cup (250 mL) cooked black beans
    1 lb (454 g) vegetarian ground beef
    1/2 cup (125 mL) grated cheddar
    2 green onions, sliced
    1 clove garlic, minced
    1 egg, lightly beaten
    1 Tbsp (15 mL) chili powder
    1 tsp (5 mL) dried oregano leaves
    1/2 tsp (2 mL) ground cumin
    1/2 tsp (2 mL) cornstarch

    Using a potato masher or fork, coarsely mash beans. Place in large bowl. Crumble in veggie beef. Add cheddar, onions, garlic, egg, spices, and cornstarch. Mix together with your hands.
    Form into large meatballs, then space on baking sheet lined with parchment paper. Bake in preheated 425 F (220 C) oven until cooked through, about 12 to 15 minutes.
    Serve in split pitas with salsa and shredded lettuce, if you wish.
    Makes 20 balls.

    Each one-ball serving contains: 46 calories; 6 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 2 g fibre; 182 mg sodium

    Tip: Make ahead: Prepare balls; spread out on a baking sheet and freeze until firm. Portion into small bags and freeze. Bake from frozen and increase cooking time by a few minutes.

    source: "Family Dinner on the Run", alive #335, September 2010


    Taco-to-Go Balls




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.