This is one sturdy meatball, for all your meatball needs!

Makes 38, 1 inch meatballs

I use Italian Nut Crumbles in the meatballs. This is how you make them. Makes 2-1/2 cups

1 c. walnut halves

1 c. whole raw almonds

2 t. garlic powder

2 t. sugar

1 t. salt

1 T. dried basil

1 T. ground fennel seed

1 T. dried tarragon

2 T. dried parsley

lots of fresh cracked black pepper

Combine all ingredients in food processor and process till fine, pushing down insides of container with spatula as needed. Transfer to jar and store in pantry to use as needed.

14 oz. tube soy sausage, ‘Gimme Lean’ Sausage style is what I use, thawed

2 c. fresh-frozen whole wheat breadcrumbs made from standard whole wheat, soft bread found in all supermarkets (I take frozen bread, break it into pieces and process in food processor till crumbly.)

¼ c. Italian Nut Crumbles

¼ c. cornstarch

¼ c. coconut milk (Goya brand), shake can before measuring

2 T. olive oil for frying

In large mixing bowl combine soy sausage, breadcrumbs, nut crumbles, cornstarch and coconut milk. Using clean hands, mash well, completely incorporating all ingredients till they form a thick meatball dough.

For each meatball, spoon about 1 tablespoon of dough from the bowl. Roll in palms of hands till smooth.

Melt olive oil in large skillet over medium-high heat. Place all meatballs in skillet at once. Roll around to coat all with oil, then cook, shaking skillet now and then to cook another side. When browned on most sides, and cooked throughout, remove from heat so they don’t keep cooking.

Either use the meatballs plain or prepare a sauce. Cook sauce till hot, add meatballs, stir, partially cover and cook 5-10 minutes till meatballs are hot throughout.

Notes: The cornstarch is what keeps the meatballs together. Great density, yet smooth. The meatballs won’t fall apart in the sauce.

Use Meatless Meatballs in any recipe calling for them. The flavor is all-purpose. Put them in brown or white sauces over mashed potatoes, noodles or biscuit. Use them in Swedish meatball recipes. Use them to make meatball subs; you might want to cut them in half before placing on sub rolls. Serve in barbecue sauce, or sweet-sour Chinese-style sauce as a hot hors d’oeurve.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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