A few years ago, chef Paul Canales was curious about the new and mysteriously meaty meatless burgers that were creeping onto the food scene. Products like the Impossible Burger were harder to get back then, but Canales managed to secure 20 pounds to play with at Duende, the Spanish restaurant he runs in Oakland, California.
“I wasn’t happy with it as a burger, so I came up with this idea of making a meatball,” Canales recalls. He added cumin, garlic, and parsley and fried the “meat” into something resembling Spanish-style meatballs, calling his creation albondigas improbables (improbable meatballs).
Your life, sourced by science. A publication from Medium about health and wellness.