Meat Balls

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Recipe submitted by Denise Avery davery@deepcove.com

Meat Balls

Ingredients (use vegan versions):

1 cup cooked bulgar wheat or brown rice
1/2 cup soy spread (recipe follows)
1/4 cup tofu (I subsituted for cottage cheese)
1/2 cup bread crumbs
1 teaspoon Shoyu (soy sauce)
Archived comment by: soy Spread:
1/2 onion, minced
1 tablespoon oil, or less
1/4 cup green pepper, chopped
1 clove garlic
1 small stalk celery, chopped fine
2 tablespoon tomato paste
1 teaspoon basil
1/2 teaspoon oregano
1 cup cooked soy beans (I used chick-peas)
1 - 2 teaspoon vinegar
salt to taste
1/8 teaspoon pepper

Directions:

Saute onion and garlic in oil, then add celery and green pepper. Cook until onion is transparent. Crush the garlic with a fork and add along with the tomato paste, basil and oregano. Simmer briefly. Stir this mixture into 1 cup cooked mashed beans, and then add vinegar, salt and pepper.

Combine ingredients and form into 1 1/2 balls. Bake on greased sheet for about 20 minutes. Makes 12 - 15 balls. Serve on spaghetti or with rice and gravy.

Do not have nutrition facts on these, but must be low in fats. They are very good. My non-vegetarian in-laws like them.

Serves: 4 - 6 ?

Preparation time: 30 mins.

I am new and need to know what Shoyu is. Also, I have been looking for a receipe for a meatball substitute. I will definitely try your receipe. Thanks! Anna

Archived comment by: anna

One more question, do these hold together well. This is the problem I have had in the past, the meatballs would fall apart. Thanks again, Anna

Archived comment by: anna

One more question! The soy spread - did the receipe follow this one somewhere - I couldnt find it. Could you please repeat the soy spread receipe as I could not see it attached. Thanks again, Anna.

Archived comment by: anna

In the list of ingredients, there should be a colon after the line Soy Spread, example, Soy Spread:. The following ingredients after that line makes up the Soy Spread. Sorry for the inconvenience. Denise

Archived comment by: jtorok@intergate.bc.ca

Hi Anna: I guess by now you know that Shoyu is a Soy Sauce.

Archived comment by: jtorok@intergate.bc.ca

Havent tried these yet, but I'll try them soon.

Archived comment by: lee

I made these once but they needed a little more flavor. Soy sauce doesn't do much for me and it is very salty.. I tried adding the following and it was great. A splash of burgundy vegan wine, some cilantro,curry,tarragon. Also they are better if you drain the extra juices out of the cooked veggies. They hold together better.

Archived comment by: tak300

Maybe I missed something, but your instructions didn't seem to include all your listed ingredients. Please advise. Thanks.

Archived comment by: mveggie