Sunday, June 13, 2010

Hamburger Patties & Meatballs - Wheat Meat

2 1/2 c Moderately packed ground gluten (see Basic Wheat Meat recipe)
2 Eggs
2 Tbls Beef Soup Base
2 Tbls White flour
1/4 tsp garlic powder
1/4 c chopped onion (or 2 1/2 Tbls dried onion)
1/4 c BBQ sauce (Opt. - for hamburger patties only)

Mix all ingredients in a bowl. (Only use BBQ sauce if you are making hamburgers)

For Meatballs
Form meatballs a little smaller than a walnut. The mixture will be quite moist (add another egg if it is too dry). Place meatballs on a paper plate 5 at a time and over with plastic wrap. Microwave just until set. DO NOT OVERCOOK! Meatballs should be soft still but the eggs should be set. It only takes about 20 seconds, depending on your microwave.

To cook in conventional oven, add 2 TBLS oil to the misture and bake meatballs on a cookie sheet at 300 until just set. Serve immediately or freeze for later.

Simply add the warm meatballs to your already cooked spaghetti and serve.

For Hamburger Patties
Make as above but add BBQ sauce to recipe and form hamburger patties rather than meatballs.

Place hamburger patties on a greased cookie sheet and bake until just set. You can serve immediately with all the fixins or freeze until later.

To reheat you can thaw and then throw them on the grill just like a regular hamburger. Remember though, you are only reheating, not cooking them. If desired, brush with more BBQ sauce while grilling.

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