Impossible Cherry Meatballs (GF, V)

Source: Frozen Biscuit | Serves: 4 | Time: 1 hr 15 min

Changes: used fake meat, skipped eggs, used GF breadcrumbs, used vegan parm, replaced beef broth with veggie broth, and replaced cornstarch with tapioca flour

Impossible Meatballs

1 lb ground Impossible burger meat (you can use Beyond Meat, of course)

1/4 cup GF breadcrumbs

1/4 cup vegan Parmesan cheese shredded or grated

1 tsp thyme

1/2 tsp sage

S&P

Cherry Wine Sauce

1/2 tbps EVO

2 cloves garlic, minced

1/2 15 oz canned dark sweet #cherries, drained

1/4 cup dry red wine

1/2 tsp balsamic vinegar

1 tsp sage

2 cups veggie broth

1 tbsp tapioca flour

S&P

Instructions

Preheat oven to 350 degrees.

Mix meatball ingredients until combined, form 2 inch balls and bake on a baking sheet for 30 minutes.

Meanwhile, in a heavy skillet, saute garlic in olive oil until softened.

Add drained cherries, wine, balsamic vinegar and sage. Simmer on medium high heat until cherries break down and liquid becomes reduced and thickened.

Whisk tapioca flour into broth to dissolve any lumps.

Pour broth (and tapioca starch) into skillet and simmer for 10-15 minutes on a high simmer, whisking.

Salt and pepper sauce to taste.

Add meatballs to skillet, reduce to low simmer and cook for up to 5 minutes, tossing to coat the meatballs.

Plate with mash of your choice. I went with mashed beans.