Bosnian Vegetarian Meatballs in Yogurt Sauce

"An untried Moosewood recipe posted for the Zaar World Tour 2005."
 
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Ready In:
1hr 15mins
Ingredients:
22
Yields:
24 2 inch balls
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ingredients

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directions

  • Saute the onions and garlic in oil until they begin to turn golden, about 6 minutes.
  • Add the carrots, salt and black pepper and continue to cook for 4 minutes, stirring occasionally. Ste aside to cool.
  • Mix together eggs, bread crumbs, almonds, mustard, sesame oil, and soy sauce.
  • Stir in herbs and spices into bread-crumb mixture.
  • Crumble the tofu into the mixture and knead it with your hands until combined.
  • Drain the sauteed vegetables and stir them into the mix.
  • Form about 24 balls, place them on an oiled baking sheet and bake at 350F for 30 minutes until nicely browned.
  • For yogurt sauce, just mix together the ingredients.
  • 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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Reviews

  1. 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!
     
  2. 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.
     
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