Prep 10 mins
Cook 10 mins
Meatball substitute for vegetarians. I wrote this recipe yesterday and have not made it yet.
- 1 lb ground meat substitute
- 2 minced garlic cloves
- 1⁄4 cup milk
- 2 tablespoons parmesan cheese
- 1 egg
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon caraway seed
- 1 teaspoon fennel seed
- 1⁄4 cup breadcrumbs
- 1 teaspoon crushed pine nuts (optional)
- Whisk eggs and milk, add other ingredients except meat.
- Add meat, mix well w/hands--size how you want.
- Place on greased baking sheet or broiler pan.
- Bake for 10-20 minutes at 400°F.
These had very nice taste but did not stay together very well. I wonder if upping the breadcrumbs to 1/2 cup like another reviewed suggested might improve, or maybe using 2 eggs as well. Regardless, the flavor was lovely and certainly improved jarred spaghetti sauce much more than simply putting a bag of crumbles into sauce does.
Worked perfectly for us! I "browned" the crumbles in a saute pan first, and they formed up nicely and tasted excellent!
Made these meatballs for dinner tonight, used 1/2 cup Italian style bread crumbs, 2 eggs, and no caraway seeds (my family doesn't like them) and didn't have any pine nuts to add, but added 3/4 tsp of coarsely ground pepper and 1/8 tsp of chili powder, they smelled out of this world, and they were well received by the family, served with some spaghetti squash with homemade sauce and homemade garlic bread with mozzerella cheese. Good recipe, thank you smokeski!