Versatile Meatless Meatballs
The other day, my friend dropped me a line asking if I had any meatball recipes.
You see, she was off to a Holiday potluck and being vegetarian, her and her husband wanted to offer something familiar on the carnivorous table, as well as have something to satisfy themselves.
I suddenly realized that the site was a bit lacking on the soy and meat replacement type options. I’d decided I was long overdue. Since the whole point of this site is to satisfy (everybody) I figured I’d better get cracking.
One option, other than just removing meat, is to just use breadcrumbs but since most meatballs are held together with eggs, I had a little more of a challenge ahead to make them stick. However, my biggest concern was, of course flavour and texture. With a combination of finely chopped mushrooms, crumbs and a glutenous flour to hold them together, they turned out pretty great, if I may say so myself:)
Hence the name, this recipe is pretty versatile, good for either marinara sauces or gravies.
1 Cup Breadcrumbs, coarse
1 Cup Mushrooms, finely minced, I used crimini
1 Clove Garlic, finely minced (or 1/2 t garlic powder will do in a pinch)
2 Tablespoons Nutritional Yeast Flakes
3/4 Cup Vital Wheat Gluten Flour
3 teaspoons Worcestershire sauce, vegan
1 Tablespoon Tamari or soy sauce
3 Tablespoons finely chopped baby spinach leaves*
1 Vegetable bouillon cube
1/2 Cup Hot Water
Dissolve the bouillon cube in the hot water. Add the worcestershire and tamari and set aside.
In a large bowl, combine the breadcrumbs, mushrooms, garlic, nutritional yeast flakes, and flour.
Pour over the liquid and spinach.
Knead the mixture together to form a firm dough.
Pinch off 1 inch sized pieces to roll into balls.
Either heat the oven to 350ºF (175ºC) or heat a layer of vegetable oil in a large sauté pan over medium high heat.
If baking, line a cookie sheet with parchment paper and evenly distribute the meatballs so they aren’t touching.
Bake for 15 minutes then roll each of the meatballs over to brown the other sides, baking for an additional 15 minutes.
If frying, I liked this version better, add the meatballs to the heated oil to fill the pan, without overcrowding.
Fry the meatballs, moving occasionally to evenly brown them on all sides.
Remove from the pan and allow to drain on a paper towel while you finish up any remaining meatballs.
*Depending on the end dish, you could choose to add additional seasoning such as parsley, thyme, oregano or basil for tomato sauces and rosemary or thyme for brown (mushroom) gravies.