Recipe suggestion:
Meatballs with Textured Insect Protein Powder (TIPP)
These meatballs offer a delightful twist for the adventurous eater, blending traditional flavors with Textured Insect Protein Powder. Perfect for those looking to diversify their protein sources or support a more sustainable planet, these meatballs deliver both exceptional taste and nutritional benefits.
A new version of meatballs gives:
• Enhanced nutrition
• Innovative flavour profile
• Environmental sustainability
Ingredients
Minced pork (fat content no more than 20%)
33.1%
Carrots
14.1%
Canned chopped tomatoes
13.5%
Onions
12.8%
Textured insect protein powder (TIPP)
6.9%
Eggs
6.9%
Water
6.9%
Vegetable oil
2.9%
Salt
1.8%
Seasoning Santa Maria
0.6%
Garlic
0.6%
Preparation
- Textured insect protein powder, eggs, spices and salt are added to the minced meat. Everything is well kneaded and left to mature for 10-15 minutes.
- Until the meat mass ripens, onions and garlic are peeled, carrots are shaved. Onions and garlic are cut, carrots are grated.
- From the ripe meat mass, balls of the desired size are formed.
- The balls are fried in oil in a pan on both sides or in the oven at 180 °C for 15-25 minutes (depending on size).
- In a pan, grated carrots, onions, garlic with salt and spices are fried in oil. Add canned tomatoes, heated to a boil.
- After the sauce boils, the fried balls are added and stewed for 20-30 minutes, until the flavors merge, the sauce thickens. If the sauce is too thick, add a little water during stewing.
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