#meatless meatballs

[ginevrashay]

Chef John's Meatless Meatballs Make vegetarian meatballs with browned mushrooms instead of meat and you'll be amazed by their hearty taste and perfect texture. Great for pasta.

[progressivegraffiti]

Chickpea and Beet Vegetarian Meatballs | Jessica in the Kitchen

(Easy to make vegan.)

[dibamagazincom-blog]

Meatless "Meat"balls 4 Ways

Meatless “Meat”balls 4 Ways

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[vegan-yums]

Zucchini meatballs / Recipe

[groundingup-blog]

Meatless Meatballs Recipe: Deliscious and a complete pain in the ass.

Meatless Meatballs Recipe: Deliscious and a complete pain in the ass.

A few days ago, I posted this photo to my instagram feed. It is a picture of meatless meatballs for which I found the recipe in the New York Times Cooking section. I said I would try them and report back as I wasn’t sure how they could be tasty or even pretend to be meatballs given what was in them. Here is a simple Q and A to help you decide if these meatless meatballs are for you: Q: How did…

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[3one3]

Amazing Lentil “Meat”balls aka Lentil AMAZEBALLS

I just made the most amazing fake meatballs evaaaaaar and I should know because I’ve been experimenting with them for years. These are super yummy, easy, cheap, and more nutritious than standard ground beef meatballs 👌🏻 I’ll update the post tomorrow with pics, but I want to write this down before I forget it.

“Meat”balls 2 cups cooked lentils, room temp 2 eggs, beaten 3 cloves garlic, minced ¾ c plain Greek yogurt 2/3 c Italian style panko breadcrumbs ½ c finely grated fresh Parmesan cheese ~1 tbs dried parsley ~½ tbs dried oregano ~½ tbs salt ~½ tbs black pepper ~½ tbs red pepper flakes (You can add dried basil too. I prob would have if I had it on hand) cooking spray

Use a food processor or blender to pulverize the lentils, in batches, into mush. Work all ingredients together in a mixing bowl until well combined. Cover it and leave it out for 20-30 minutes. Check the consistency. If you can roll it into a 1″ ball, you’re good to go. If it’s too crumbly, scramble up another egg to mix in. If it’s too wet, sprinkle some more breadcrumbs in until you get a nice sticky texture. Preheat oven to 400*. Line a baking sheet w/parchment or tinfoil, spray 3 lines lengthwise. Line up uniform-ish 1″ meatballs down the greased lines, leaving some space in between so that you don’t end up steaming them. Brush them with a tiny bit of olive oil. Bake 10-15 mins or until the tops get a little brown, use tongs to turn them over, bake another 10-15 mins.

Bonus!

15-Minute Spicy Skillet Tomato Sauce 1 can crushed tomatoes, 28oz 3 gloves garlic, minced ½ c sweet onion, diced ½ tbs dried parsley ½ tbs dried oregano ¼ tbs red pepper flakes Big pinches: salt, pepper, light brown sugar (any kind of fine sugar is ok) 1 tbs olive oil ¼ c grated fresh Parmesan cheese (You can add dried basil too. I prob would have if I had it on hand)

Heat the oil over a medium flame. Cook the onions 2-3 mins until translucent. Add in the garlic for another 1-2 mins until fragrant and beginning to brown. Toss in the parsley, oregano, and red pepper and stir it all together, keeping it moving to prevent burning of the herbs, about 30 seconds. Slowly stir in the crushed tomatoes, salt, pepper, sugar, and cheese, and reduce the heat to low. Let it heat through or even gently simmer, stirring frequently, for about 10 mins, or until all the cheese is completely melted in. Taste test to make sure the sugar has dissolved and cut the acid of the tomatoes. If not, give it a few more minutes.

[daily-deliciousness]

Vegan lentil meatballs with portabella mushroom and walnuts

[ordinaryvegan]

Sunday Suppah as we say in Boston! 

Meatless Meatballs Smothered in Vegan Dill Gravy http://www.ordinaryvegan.net/meatless-meatballs/