Years ago when I decided to make the vegetarian leap (for the second time, mind you) one of the flavors I knew I would miss most was meatballs! I love a great homemade pasta sauce, meatballs, and a hearty whole wheat pasta. Some of the vegetarian meatballs you can find in the frozen section of the supermarket just don’t cut it. They sometimes have a strange aftertaste or less-than-appealing texture. Although there are some good brands out there, the best veg meatballs, hands down, are my homemade ones! I managed to feed them to my boyfriend’s carnivorous family, and even they were fooled! When made with good, quality ingredients, they are both hearty and healthy!
Abby’s Infamous Veggie Meatballs1 carrot, grated
1 onion, minced
1 Tbls Olive Oil
2 cups grated cheese
1 cup whole wheat breadcrumbs
3/4 c walnuts, powdered in food processor
4 eggs, lightly beaten
2 Tbls ketchup
1 tsp dried basil
1 tsp dried oregano
1 Tbls dried parsley
Salt and pepper to taste
First, saute the onions and carrots in the olive oil until lightly browned/ slightly caramelized, about 6 minutes, stirring often. Set aside to cool. In the meantime, combine the eggs, cheese, breadcrumbs, powdered walnuts and spices in a medium bowl. Add the veggies and ketchup and stir to combine. Cover and refrigerate for at least half and hour. Preheat the oven to 325 degrees F.
Remove bowl from the refrigerator, and shape the meatballs to about the size of a tablespoon. Place on a lightly greased baking sheet, and bake for 20 minutes, turning them over gently after 10 minutes. The meatballs can now be added to a pasta sauce and simmered for about half an hour and served over your favorite pasta, or frozen for a meal down the road!
I promise this is a recipe the won’t let down!! Give them a try and ENJOY! Bring it to a get together and fool and the most meat-hardy!
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