Meatless Meatballs
From: Mario Batali
1 pound stale country-style bread, crusts removed and cut into thick slices
1 1/2 cups milk
3 large eggs
1/2 cup grated pecorino or Parmigiano-Reggiano
1/2 bunch Italian parsley, chopped to yield 2 tablespoons
1 bunch basil, chopped
1 clove garlic, thinly sliced
Salt and pepper
1 cup extra-virgin olive oil
2 cups basic tomato sauce, recipe follows
Soak the bread slices in milk until soaked through, then squeeze dry. Crumble and tear the soaked bread into smaller pieces and process in the food processor, using quick pulses, to yield 4 cups soaked crumbs.
Mix the crumbs in a bowl with the eggs, cheese, herbs, and garlic, adding salt and pepper, as desired. Form into round balls about 2-inches in diameter. Set aside on a rack or plate to dry for about 15 to 20 minutes.
In a saucepan or deep skillet over medium-high heat, heat the oil to frying temperature, about 360 degrees F, and fry the bread balls until brown on all sides. Remove the balls as they brown and drain on a rack covered with paper towels.
Have the tomato sauce ready. Arrange the balls on a platter and spoon the sauce over. Serve immediately.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt
1/4 cup chopped carrot
2 cups chopped white mushrooms
1/2 cup chopped green bell pepper
2 Tbs. chopped yellow onion
1/2 cup chopped celery
1 clove garlic
2 Tbs. olive oil
1/2 Tbs. dried parsley
1/2 tsp. ground black pepper
1 large egg
3 large egg whites
1 cup matzo meal (or more if needed)
Salt to taste (if using salted matzo meal, you may not need salt)
6 cups prepared marinara sauce
In food processor, finely chop carrot. Add remaining vegetables and garlic and chop to a fine paste, scraping down sides of work bowl several times.
In large sauté pan, heat oil over medium heat. Add processed vegetables, parsley and black pepper; sauté until soft, about 7 minutes. Remove from heat, and cool to room temperature.
In large bowl, beat egg and egg whites together until blended, about 30 seconds. Add vegetable mixture to eggs; mix until combined. Stirring constantly, add matzo meal slowly, adding only enough to form a mixture that can be shaped into balls. Using wet hands, shape mixture into balls, using about 1 1/2 Tbs. mixture per ball. Balls can be frozen at this point or simmered in sauce for 30 minutes. Alternatively, balls can be baked in the oven on a baking sheet at 325F for 40 minutes and served with sauce.
to make these italian, i would put some fennel or fennel seed in them and a little bit of mustard seed
MEATLESS MEATBALLS
1 egg
1 c. Ricotta cheese
1/2 c. bread crumbs
1/2 c. Parmesan cheese
8 oz. pkg. chopped spinach
Beat egg. Add Ricotta cheese, bread crumbs and Parmesan cheese. Thaw and squeeze water out of spinach; add to mixture. Roll into balls and roll in flour, then drop in boiling water for 10 minutes. Remove from water and pour favorite tomato sauce over them. Great as an hors d'oeuvre or a main dish over spaghetti.
MEATLESS MEATBALLS
1/2 c. oatmeal
1/2 c. Italian bread crumbs
1 c. ground walnuts
1 lg. egg
1 lg. onion, minced
1 pt. spaghetti sauce
Mix all ingredients except spaghetti sauce. Shape into balls and brown in oil. Place in greased casserole. Cover with spaghetti sauce. Bake at 350 degrees for 45 minutes. May be simmered in skillet over low heat for 45 minutes instead of baking. Makes about 10.
From: Mario Batali
1 pound stale country-style bread, crusts removed and cut into thick slices
1 1/2 cups milk
3 large eggs
1/2 cup grated pecorino or Parmigiano-Reggiano
1/2 bunch Italian parsley, chopped to yield 2 tablespoons
1 bunch basil, chopped
1 clove garlic, thinly sliced
Salt and pepper
1 cup extra-virgin olive oil
2 cups basic tomato sauce, recipe follows
Soak the bread slices in milk until soaked through, then squeeze dry. Crumble and tear the soaked bread into smaller pieces and process in the food processor, using quick pulses, to yield 4 cups soaked crumbs.
Mix the crumbs in a bowl with the eggs, cheese, herbs, and garlic, adding salt and pepper, as desired. Form into round balls about 2-inches in diameter. Set aside on a rack or plate to dry for about 15 to 20 minutes.
In a saucepan or deep skillet over medium-high heat, heat the oil to frying temperature, about 360 degrees F, and fry the bread balls until brown on all sides. Remove the balls as they brown and drain on a rack covered with paper towels.
Have the tomato sauce ready. Arrange the balls on a platter and spoon the sauce over. Serve immediately.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt
1/4 cup chopped carrot
2 cups chopped white mushrooms
1/2 cup chopped green bell pepper
2 Tbs. chopped yellow onion
1/2 cup chopped celery
1 clove garlic
2 Tbs. olive oil
1/2 Tbs. dried parsley
1/2 tsp. ground black pepper
1 large egg
3 large egg whites
1 cup matzo meal (or more if needed)
Salt to taste (if using salted matzo meal, you may not need salt)
6 cups prepared marinara sauce
In food processor, finely chop carrot. Add remaining vegetables and garlic and chop to a fine paste, scraping down sides of work bowl several times.
In large sauté pan, heat oil over medium heat. Add processed vegetables, parsley and black pepper; sauté until soft, about 7 minutes. Remove from heat, and cool to room temperature.
In large bowl, beat egg and egg whites together until blended, about 30 seconds. Add vegetable mixture to eggs; mix until combined. Stirring constantly, add matzo meal slowly, adding only enough to form a mixture that can be shaped into balls. Using wet hands, shape mixture into balls, using about 1 1/2 Tbs. mixture per ball. Balls can be frozen at this point or simmered in sauce for 30 minutes. Alternatively, balls can be baked in the oven on a baking sheet at 325F for 40 minutes and served with sauce.
to make these italian, i would put some fennel or fennel seed in them and a little bit of mustard seed
MEATLESS MEATBALLS
1 egg
1 c. Ricotta cheese
1/2 c. bread crumbs
1/2 c. Parmesan cheese
8 oz. pkg. chopped spinach
Beat egg. Add Ricotta cheese, bread crumbs and Parmesan cheese. Thaw and squeeze water out of spinach; add to mixture. Roll into balls and roll in flour, then drop in boiling water for 10 minutes. Remove from water and pour favorite tomato sauce over them. Great as an hors d'oeuvre or a main dish over spaghetti.
MEATLESS MEATBALLS
1/2 c. oatmeal
1/2 c. Italian bread crumbs
1 c. ground walnuts
1 lg. egg
1 lg. onion, minced
1 pt. spaghetti sauce
Mix all ingredients except spaghetti sauce. Shape into balls and brown in oil. Place in greased casserole. Cover with spaghetti sauce. Bake at 350 degrees for 45 minutes. May be simmered in skillet over low heat for 45 minutes instead of baking. Makes about 10.