Mock Meatballs

From: Heaven's Kitchen

On Nov 15, 2009

Okay, first of all, let me say that we did enjoy these. However, I do not see how anyone could ever mistake these for meat! I agree with all other reviewers who have said that these taste like stuffing balls. Even the texture and appearance was that of stuffing. Not that that is a bad thing. These really are quite good, and my kids and I enjoyed them for lunch. But even my very young children could not be fooled into thinking that this was made with meat. Doesn't matter, because they still enjoyed them--because they tasted like stuffing, which they love.

From: Wish I Could Cook

On Oct 13, 2009

What a great recipe! I made 24 mockballs in a 9x13 pan. I doubted the sauce was going to be enough, but somehow it seems to increase during baking! But if you want enough sauce to serve with pasta, you may want to double it, or make a second batch on the stove. Next time I'll spray the pan with non-stick spray, they did stick just a little bit. Like another reviewer said, I don't think these will fool anyone into thinking they are meat. But they just might like them better!!

From: Annacia

On Sep 23, 2008

This recipe is amazing! I made it while DH was out this afternoon and very briefly dropped them into the deep fryer (that I haven't used in 2 1/2 yrs!) just to get them evenly browned all around. At that point I stashed them in the oven warmer and made the rest of dinner. When DH got home everything was almost ready and I served him "meatballs in mushroom sauce" on brown rice. He LOVED them and had no idea that they weren't beef! I'm not about to tell him either, LOL. I used all egg white for the whole eggs, old fashioned oats and a dark whole grain cracker. I'm simply awed by this delicious recipe. It will reappear without doubt (DH has already ask for a meatball sandwich made with some of the extra balls). Thank you very much for posting this one Dreamer.

From: bluemoon downunder

On Oct 14, 2008

A very unusual recipe that I'm classifying as a GREAT FIND recipe... healthy and delicious and I'd really defy anyone to know that these weren't - let's say "regular" - tasty meatballs. And I do love cooking "meatballs" in the oven: so much easier for minimal preparation! We have zero tolerance of anything hot and spicy, so I omitted the chilli powder and for the sage I used grindings of a wonderfully flavoursome rosemary and sage blend that I've been using in a lot of recipes recently. I used low-fat cottage cheese and low-fat milk, without (I believe) compromising flavour. And like Annacia's husband, I SO enjoyed some of these mock meatballs in a take-to-work sandwich next day - except perhaps that I knew that they were "mockballs"! I made these "mockballs" for 1-2-3 Hit Wonders, but this is a recipe that truly deserves super-stardom. Thank you so much for sharing it, Dreamer!