Bosnian Vegetarian Meatballs in Yogurt Sauce

READY IN: 1hr 15mins
Recipe by MsBindy

An untried Moosewood recipe posted for the Zaar World Tour 2005.

Top Review by Chef Pollo

Fantastic recipe and fun to make! The veggie meatballs were very good. Nice way to use tofu for protein. We paired it with savoury couscous #221217, and steamed parsnips, carrots and pear. I didn't really love the yoghurt sauce so next time I will add a vinegarette dressing of some sort. Thank you for sharing, this recipe will be used again and again!

Ingredients Nutrition

Directions

  1. Saute the onions and garlic in oil until they begin to turn golden, about 6 minutes.
  2. Add the carrots, salt and black pepper and continue to cook for 4 minutes, stirring occasionally. Ste aside to cool.
  3. Mix together eggs, bread crumbs, almonds, mustard, sesame oil, and soy sauce.
  4. Stir in herbs and spices into bread-crumb mixture.
  5. Crumble the tofu into the mixture and knead it with your hands until combined.
  6. Drain the sauteed vegetables and stir them into the mix.
  7. Form about 24 balls, place them on an oiled baking sheet and bake at 350F for 30 minutes until nicely browned.
  8. For yogurt sauce, just mix together the ingredients.
  9. Heat the sauce for about 15 minutes, stirring constantly until it thickens. Be patient, and do not overheat or eggs may curdle.

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