Vegetarian "meatballs"

From: Chef #897803

On Nov 16, 2009

From: Beautiful Disgrace

On Nov 9, 2009

I am a meat eater but we do not eat ground beef. I made these for a dear vegetarian friend and her family while she was very ill. They are very delicious. A little on the salty side. I am unable to find the vegetarian broth where I live so I just omit it. I get requests from her MONTHLY for the great meat balls. She says she loves them because they dont fall apart in her tomato sauce or broth. And they are just simply scumptious!!

From: Meredith K.

On Nov 7, 2009

These re tasty! I'm not a vegetarian (any more), and DH is a decidedly meat & potatoes guy, but even he ate a "meatball sandwich" of them and thought they were OK. I don't think these would really fool anyone, but they're awfully close. My main complaint is that they're almost ass high a fat content as a hamburger, and I am always on the lookout for a cheaper healthier alternative to red meat. These are a fairly good step in that direction. I only had plain breadcrumbs, so I added basil, oregano, garlic pwder, and black peper to the mix. I also used beef broth as the liquid for the final oven step. I think the time in the oven was a little too long, as they got pretty browned on the bottoms. Also, the preparation was much longer than I expected, because after grinding the walnuts fine (in a coffee grinder — which affected neither their taste, not the coffee's), it took a LOT of mixing to make sure the walnuts were sufficiently "unclumped" and mixed in well. Overall, these are a good veggie ball, if you're willing to take the time and don't find them too high in fat.

From: Shanna Hollingsworth

On Jul 15, 2004

Oh My!! I served these to my carnivorous mother-In-Law, she was mad after dinner when I told her they had no meat. I found this funny, and my family is delighted with this yummy substitute for meat. we are currently exprimenting with this recipe, and have found that smoked gouda is fabulous in these,and they make a better veggie burger than any I've ever tasted, instead of onion soup, I have used 2 tbsp dried onions, and a tsp of barbecue sauce, but if you make a recipe on the zaar here entitled balsamic onions, cook them till fairly crisp, and use them, it's great. I have made huge batches of this stuff and it freezes well when uncooked. Thank you a million times over for this recipe!!!!