PROCEdure
1
In a bowl, combine the Beamy mixture with the cold water and oil. Mix well until the mixture is smooth.
2
Set the dough to rest in the refrigerator.
3
Meanwhile, dice the zucchini, carrots, and half an onion. Sauté the vegetables in a pan with a little oil. Add half a cup of water and let the vegetables cook until softened. This will take about 10 minutes. Once cooked, let them cool.
4
When the vegetables have cooled, combine them with the rehydrated Beamy dough and form veggie balls of the desired size.
5
Cook the meatballs in a skillet with a little olive oil, turning them occasionally for about 6 to 7 minutes.
6
Serve them warm on a bed of salad and cherry tomatoes.
