I really like these vegan “meat”balls. There are a few recipes floating around, many of which have been lovingly coined “neatballs”. Cute? Sort of. I guess that I’m kind of an unpredictable lady: those close to me probably would have said that I would have been all over the “neatball” name…meh: call me a non-conformist. So, because I refuse to conform to the neatball name, but not the essence of the delicious alternative to balls-made-out-of-animal-flesh, I happily bring you vegan “meat”balls.
These are primarily made from tofu, walnuts, and mushrooms, with some seasonings and binding agents thrown in. The caramelized onions add a lovely extra layer of flavour and moisture to the balls, that would otherwise be missing.
When these “meat”balls are browned in the pan, they develop a tasty browned exterior while their insides remain soft. Thanks to the walnuts, they also have a really nice texture.
These are great on spaghetti with tomato sauce, would make a lovely “meat”ball sub, and are totally delicious on spaghetti squash-gratin.
When you cut into them, they crumble more than regular meatballs, but it’s a small price to pay for yummy little balls of vegan joy.
Adapted from Peppermill
2 tbsp walnuts, finely chopped
125 g mushrooms, cleaned and finely chopped (1/2 a standard-size pkg of button/cremini mushrooms)
1 Tbsp whole wheat flour
1 tsp oregano
1/2 tsp cumin powder
1/2 tsp pepper
3. Check and adjust seasoning.
2. In a saute pan, shallow fry the balls in 2 batches adding a tbsp of oil each time. Make sure that you are carefully rolling them around in the pan to brown all sides. Alternately, you could bake them in a 350 degree oven for about 15 minutes, rotating them in between so they brown evenly.