Bosnian Vegetarian Meatballs in Yogurt Sauce

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Total Time
1hr 15mins
30 mins
45 mins

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

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  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.
Most Helpful

5 5

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!

5 5

An excellent recipe. I made half quantities and made 12 'meat' balls. We had 3 each; leaving the other 6 to freeze. The balls went together really well and held their shape during cooking. The yogurt sauce was surprisingly good too; I expected it to be O.K, but it was so much better than that. Mr B and I also think this would work well with a tomato sauce. Bunny Mom, I recommend you do try this. Thanks for sharing.