Meatballs?

[Guest guest]

Does anyone know how to make fake-meat meatballs? What type of

" ground meat " product works well? (Please *describe*, rather than giving

brand names, as the brands you can buy in the US are not available here.)

 

Then...does anyone have any great meatball recipes? I have some I

want to try, but I'm interested in hearing more ideas, too.

 

Tnanks!!

 

Brandel in Jerusalem

 

Ask me about my soon-to-be-published vegetarian freezer e-cookbook...

[Guest guest]

Shalom, Brandel! You could use soya mince granules, that exist in

unflavoured or flavoured brands, and usually only need soaking in

water or vegetable broth (or water where you add some yeast extract

or soy sauce).

You really have to check the instructions on the package, some also

require only water and soaking, and can be used right away.

It depends if you want the " meat " balls in a soup or in a tomato

sauce, fried in a pan as a mezze or add them to a sauce later on.

I will post a few recipes later on, but just want to say generally,

that adding something to the " meat " ball mixture makes them nicer and

they hold together. I add either beans or lentils or vegetables,

sometimes I use leftover potatoes mashed into the dough or leftover

couscous or oatmeal flakes..bread of course, matzo meal, or tofu (if

I don't make them out of tofu right away)Since I avoid using eggs

tofu replaces the eggs to also hold them together (or I use 1 tbsp

soy flour mixed with 2 tbsp water to replace 1 egg)

Sorry to confuse you with all that - I better post some recipes.

Gabriella

And you did not tell us about your soon-to-be-published vegetarian

freezer e-cookbook yet!!

All of you who have a cookbook or an e-cookbook published can put a

free link on the recipe website and I don't mind putting free links

to your companies or shops if they are kosher-food related (and not

filling half a page), so, just email me (off-list, please, not in the

group)

 

, " Brandel D. Falk "

<ImaBDF@i...> wrote:

> Does anyone know how to make fake-meat meatballs? What type

of

> " ground meat " product works well? (Please *describe*, rather than

giving

> brand names, as the brands you can buy in the US are not available

here.)

>

> Then...does anyone have any great meatball recipes? I have

some I

> want to try, but I'm interested in hearing more ideas, too.

>

> Tnanks!!

>

> Brandel in Jerusalem

>

> Ask me about my soon-to-be-published vegetarian freezer e-

cookbook...

[Guest guest]

In order not to overfloat you with " meatball " recipes, I'm sending

them all in one posting. Hopefully yopu will find anything useful.

 

Vegetarian " Meatballs " with Soy Granules - Dairy

 

Ingredients

Two cups soya mince granules, plain or flavoured

One onion, finely grated

1 cup bread crumbs

1 egg

1 cup grated cheese

seasoning to taste

Oil, for frying

 

 

Prepare the soya mince granules according to the package (soak or

briefly cook)

Blend the soya mince with the cheese, onion, bread crumbs and

seasoning. Mix well.

 

Beat the egg and add to the soya mixture.

 

Dust your hands with flour and take small portions of the mixture and

form into small balls.

 

Heat the oil in a frying-pan and brown the balls in it in batches,

turning occassionally to brown evenly all over. Remove

the " meatballs " when cooked through and keep warm.

 

(makes about 20 meatballs)

Serve hot or cold.

 

 

 

Vegetarian " Meatballs " - Dairy

 

Ingredients

2 c pecan meal (you can also try walnut)

2 c seasoned bread crumbs

3 c. grated cheese

1 onion, cut fine

4-5 eggs (if dry, use 5)

1/2 c. parmesan cheese

 

Preparation

Mix all. Form meatballs and bake 30 minutes at 350 degrees. Cook in

spaghetti or other sauce for additional 30 minutes on stove

 

 

Eggplant Balls -Dairy

 

These hearty, delicious eggplant morsels can be used as a replacement

for meatballs, or they can be fried into patties and eaten like

burgers.

 

Makes 18 balls (6 servings).

 

3 tablespoons olive oil

3 cloves garlic, minced

4 cups cubed eggplant, with peel

1 tablespoon water

1/2 cup grated Parmesan cheese

1 cup chopped fresh parsley

2 eggs, beaten

3/4 cup dried bread crumbs

 

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

 

Heat a medium skillet over medium heat. Pour in olive oil and saute

garlic just until lightly browned. Mix in eggplant and water. Reduce

heat to low and cover skillet. Allow eggplant to steam until soft,

about 20 minutes. Place eggplant in a large bowl and allow to cool

slightly.

 

Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with

a wooden spoon or your hands until ingredients are thoroughly

combined and mixture can be rolled into balls. Add more bread crumbs

as needed to make mixture workable. Refrigerate mixture for 15

minutes, then roll into balls or form into patties.

 

Place eggplant balls on prepared baking sheet. Bake in preheated oven

for 30 minutes. Serve immediately.

 

Posted by Tiffany at recipegoldmine.com

 

 

 

 

Vegetarian Sweet and Sour Meatballs - Dairy

 

Meatballs:

4 eggs

1 cup shredded Cheddar cheese

1/2 cup cottage cheese

1/2 cup finely chopped onion

1 cup finely chopped pecans

1 teaspoon dried basil

1 1/2 teaspoons salt

1/4 teaspoon dried sage

2 cups Italian seasoned bread crumbs

 

Sweet and Sour Sauce:

1/4 cup vegetable oil

1/4 cup white vinegar

3/4 cup apricot jam

1 cup ketchup

1/4 cup minced onion

1 teaspoon dried oregano

1 dash hot pepper sauce

 

1 Preheat the oven to 350 degrees F (175 degrees C).

2 In a large bowl, mix together the eggs, Cheddar cheese, and

cottage cheese until well blended. Mix in 1/2 cup onion, pecans,

basil, salt and sage. Stir in bread crumbs. Form the mixture into 2

inch balls, and place them in a 9x13 inch baking dish.

3 In another bowl, whisk together the vegetable oil, vinegar,

apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce.

Pour over meatballs.

4 Bake uncovered for 35 to 40 minutes in the preheated oven, until

meatballs are firm, and sauce is thick and bubbly.

 

 

 

 

Tofu " Meatballs " - Pareve/Vegan

 

1 ts olive oil

1 sm red onion, finely chopped (about 1/2 cup)

2 garlic cloves, pressed or minced

1 sm carrot, grated

1 sm bell pepper, finely chopped

pepper

1 lb tofu, medium-firm, well-drained and pressed

1 tb mellow barley miso or salt to taste

1/4 c walnuts, lightly toasted, coarsely chopped

2 tb parsley, fresh, minced

 

Heat oil in a skillet over moderate heat. Add onion and saute

briefly. Stir in garlic, carrot and bell pepper, saute until

vegetables are just tender. Season with pepper and remove skillet

from heat.

 

In a bowl, mash tofu well. Mix miso and stock or water to a smooth

paste and add to tofu. (Ifusing salt instead of miso, omit stock

or water.) Mix thoroughly. Add sauteed vegetables, walnuts and

parsley, mix well.

 

Preheat oven to 400 degrees. Lightly grease baking sheet. Form

mixture into balls about 1 1/2 inches in diameter. Arrange on baking

sheet, bake 30 minutes, until browned and firm. Makes 16 balls.

Serves 4 to 5.

 

To press tofu, drain off water.Wrap block of tofu in paper or cotton

kitchen towel. Place in colander over a bowl or in the sink. Place

weights, such as a bread board or bowl, on block of tofu, and let

sit about 15 to 30 minutes.

 

 

Tofu Balls - Pareve

 

This recipe comes from the " New Recipes " from Moosewood Restaurant

cookbook at: http://www.worldwideschool.org/

 

3 Tbsp (50 ml) vegetable oil

4 cloves garlic, crushed

1 large onion, finely chopped

1 large carrot, grated

1 green pepper, finely chopped

1 1/2 tsp (7 ml) dried basil

1 tsp (5 ml) ground fennel

3/4 tsp (5 ml) dried oregano

2 large eggs

1 cup (120 g) bread crumbs

3/4 cup (80 g) walnuts, very finely chopped

1/4 cup (10 g) fresh parsley

2 Tbsp (30 ml) Dijon mustard

1 1/2 Tbsp (25 ml) sesame oil

1 Tbsp (15 ml) tamari soy sauce

3 firm tofu cakes

black pepper

 

 

 

Preheat oven to 350F or 175C

 

Saute the garlic, onion, carrot, pepper, basil, fennel and oregano in

the oil for 10 minutes or until tender.

 

In a large bowl, beat the eggs, then add all other ingredients except

the tofu.

 

Mash the tofu and add it to the other ingredients. Mix well.

 

Form the mixture into 1 1/2-inch (4-cm) balls. Spread on a greased

baking sheet.

 

Bake for 20-30 minutes at 350F or 175C or until golden brown.

 

 

 

 

Veggie " Meatballs "

 

Ingredients

2 onions

1/2 package of tempeh

flour or vegan bread crumbs

vegan margarine

pepper

chilli powder

1 cup of ketchup

1 cup of water

vegan Worcestershire sauce

 

Directions:

In a frying pan fry tempeh (cut up) and 1 onion. Once fried, place

into a bowl with 2 tblsp of margarine. Microwave for 1 min. Form this

mixture into small balls. Set aside.

In a pot, place 1 cup of ketchup, 1 cup of water, 3 tblsp of chilli

power, pepper, Worcestershire sauce and 1 onion. Bring to a boil.

Place meatballs into a deep pan and pour sauce over top.

Cook in the oven for 20 or so mins. at 350.

 

Note: these are really good when served over a bed of white rice.

 

Serves: 5-6

[Guest guest]

I have a great " meat " loaf recipe, I would imagine it could be made into

balls. I will post it if you like.

 

Tricia

 

 

 

[Guest guest]

See also post 738: Frozen tofu: the right way, the wrong way and salvaging badly

frozen tofu.

 

I also use well cooked soy beans mashed together with brown rice or mashed and

mixed with well-soak bulgar as a ground meal substitute.

 

Shoshana

 

 

 

" Brandel D. Falk " <ImaBDF wrote:

Does anyone know how to make fake-meat meatballs? What type of

" ground meat " product works well? (

 

 

=================================

Shoshana Michael-Zucker, Translations

Levona 7/6

Kfar Sava 44243 Israel

Tel. +972-9-767-5835

Fax. +972-9-766-2855

email: translations

shosh_mz

 

 

 

Mail is new and improved - Check it out!

 

 

[Guest guest]

Yes, Tricia, that would indeed be lovely.

 

, tofulove@a... wrote:

> I have a great " meat " loaf recipe, I would imagine it could be made

into

> balls. I will post it if you like.

>

> Tricia

>

>

>

[Guest guest]

I don't know if you can get Lightlife products in HaAretz but I have found that

their product Gimme Lean Beef is the best for making burgers and balls. No need

to spice it up-it's great right from the package and fried in your favorite

medium (we use butter). Gimme lean looks like raw hamburger. I use it for all

my " beef " recipes like burgers or meatballs. It's great in my stuffed cabbage I

make for R " H.

 

Marcia

 

" Brandel D. Falk " <ImaBDF wrote:

Does anyone know how to make fake-meat meatballs? What type of

" ground meat " product works well? (Please *describe*, rather than giving

brand names, as the brands you can buy in the US are not available here.)

 

Then...does anyone have any great meatball recipes? I have some I

want to try, but I'm interested in hearing more ideas, too.

 

Tnanks!!

 

Brandel in Jerusalem

 

Ask me about my soon-to-be-published vegetarian freezer e-cookbook...