Friday, September 16, 2011

Vegetarian Meatballs
















I can't believe I haven't posted this recipe before!
My best friend first introduced me to her vegetarian meatballs years and years ago at a potluck dinner. They were so delicious and I can't even begin to count how many times I've made them since then. This is my variation on her veggie meatballs. Hannah has eaten four of them today so they are also a toddler friendly recipe in our house.

Vegetarian Meatballs with Herbed Yogurt Sauce
(I usually double so there are leftovers for a few days, they are great in salads and cold)
1 package of Yves veggie ground round (340g), either plain or Italian
1 egg, lightly beaten
1/4 cup breadcrumbs
1/4 cup crumbled feta
1/4 cup chopped fresh basil
2 green onions, finely chopped
1 garlic clove, grated
salt and pepper
splash of hot sauce
olive oil for frying, about 2-3 tbsps

Mix all the ingredients (except the olive oil) in a large bowl until well combined. Form into 1tbsp sized balls, I have one of these and it makes this really easy. Firmly press the balls so they are compact and won't fall apart in the pan. I normally get about 16 balls per batch.

Heat a nonstick or cast iron pan to medium heat and add 1tbsp of olive oil. Fry the balls about 3-4 minutes per side, until golden brown and crispy all around.

Serve warm with yogurt sauce.

Herbed Yogurt Sauce
3/4 cup of plain greek yogurt
1/4 cup chopped parsley
2 green onions, finely chopped
juice and zest of a lemon
salt and pepper
splash of hot sauce

Whisk well, tasting for salt and pepper, add more if you need it!
We always have some of this in the fridge, I use it on everything - grilled veggies, salmon, chicken, with bread, on sandwiches . . . 

Tasty variations: basil, chives, a bit of mustard, sumac

1 comment:

lisa said...

I make a similar meatball with gimme lean sausage, easy to veganize by substituting lemon juice for the egg and leaving out some breadcrumbs to keep it moist. even my tofu-hating dad and brother love these "meat"balls!