@beyondofficial_
Beyond OfficialMeatballs are always a good idea 🙂↕️ — Chimichurri 1/2 cup parsley leaves 1/2 cup cilantro leaves, or more parsley 3 cloves garlic, grated 1–2 red chilies, minced 1 1/2 tbsp red wine vinegar Juice of one lemon 1/3 cup extra virgin olive oil 1 tsp dry oregano 1/2 tsp salt or more to taste Chimichurri Meatballs 16 oz (1lb) Beyond Bee 1/2 cup panko breadcrumbs (use gluten-free if needed) Zest of 1 lemon 2 cloves garlic, grated 1 shallot, minced 2 tbsp chimichurri 1 tbsp dry oregano 1/2 tsp kosher salt 1 tbsp avocado oil From the weekly prep 2 cups shredded kale 1 tbsp chimichurri sauce plus more for serving 2 cups shredded romaine lettuce 1 1/2 cups cooked quinoa Lemon White Bean Spread for serving Lemon wedges for serving Prep in Advance Finely mince your parsley and cilantro leaves with a knife. To a large mixing bowl combine the minced herbs, chilies, crushed garlic, oregano, vinegar, oil, lemon and salt. Mix well, taste and adjust seasonings and oil for the chimichurri to preference. Store in an airtight container in the fridge for up to 5 days. To a large mixing bowl add the plant-based grounds, breadcrumbs, zest, garlic, shallot, chimichurri, oregano and salt. Knead the mixture together until evenly mixed. Rub a small amount of oil over your palms then grab a large cookie scoop to measure out 3 tbsp of the mixture. Shape the mix into smooth balls and place on a parchment lined tray. Repeat with the remaining mixture to make 12 meatballs. Heat the oil in a large skillet over medium low heat. When hot add the meatballs and allow to cook undisturbed for 5 mins. Flip the meatball over and sear undisturbed again for 5 minutes. Remove the meatballs from the pan and allow to cool on the baking tray. Place in an airtight container and store in the fridge for up to 4 days. #plantbased #mealprep #weeknightmeals
On the profile · Sep 4, 2024