Recipe by LYNETTE MARIE
"Great replacement for meatballs! I actually prefer them. They can be baked or fried."
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1 1/4 cups
Italian-style dry bread crumbs
grated Parmesan cheese
I made the basic recipe and added cheese topping and I also added oatmeal. I added beef flavoring and rolled it into balls, greased a pan, poured barbeque sauce over it and baked it about 45 minutes ar 325..It was so good. My husband ate some of the meat balls and has no idea there is no hamburger in it..
Decided to try new family tradition, and serve a meatless meal once a week. Recipe was easy to put together. Baked them in the oven and then placed them into spaghetti sauce.
Flavor was a bit bland so will add more seasoning and cheese. I used a 1/4 measuring cup to be sure meatballs were same size, but I think I will make them a bit small next time.
Sixteen year old liked them along with my husband, but my nine year old ate the spaghetti, but not the meatballs.
These were soooo good with bbq sauce and flour mixed into the batter!! Really good!
Love them. Quick to make, would cut cooking time with smaller balls. I used melon scoop, 3/4 full and got about 3 dozen. Used oregano instead of parsley and left salt out, doubled the Parmesan cheese, and used home made bread crumbs from whole wheat bread. Thanks!
These really are very good. I only made half a batch, because I didn't have many eggs. I wish I'd made more for snacks! These are so very tasty! I read the other reviews about them being dry, so about halfway through the baking time I drizzled them with olive oil. I didn't have "italian" breadcrumbs, so I just used plain and added some herbs (to be honest, I don't really pay attention when I'm sprinkling, I just start with oregano and go until it smells right). The flavor is awesome, but there is a "springiness" to their texture that is a little strange. After mixing everything, it was so liquid-y there was no way that I could have shaped this into balls, so I added another 1/2 cup or so of breadcrumbs. In the future, I will use 2 eggs and a little olive oil for a half batch. I think the oil should help with the moistness issue. I recommend trying these.
This is a creative approach to a vegetarian version of meatballs. This can be described as springy type of bread ball. A couple things I did differently though. The amount of parmesan cheese was doubled. A tablespoon of both ketchup and Worcestershire sauce were added to create more moisture. Instead of one clove of garlic, a teaspoon of garlic powder was added so its flavors can be distributed more evenly. Salt was slightly increased and added ½ tsp of oregano to create a bolder flavor.
Since these are a bit dry, I would recommend adding a sauce factor. For example, place them on bare pasta noodles and pour the sauce on top. Some even mentioned baking with a sauce. Because of the dry texture, I would make the meatball portions a little bit smaller. This is certainly a very unique vegetarian recipe.
really great, added some minced onion. Yummy! Definitely add them right to sauce so they don't dry out. they absorb the sauce very well. Make this as is and let the mixture sit for 5-10 minutes, then form the meatballs. I make this all the time, the vegetarians in my family looooove it
This was great. I replaced half of the breadcrumbs with oats, added sauteed green peppers and a half package of tofu.
* Percent Daily Values are based on a 2,000 calorie diet.
Faux Meat Balls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 44
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