Bosnian Vegetarian Meatballs In Yogurt Sauce Recipes

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VEGETARIAN SWEDISH MEATBALLS



Vegetarian Swedish Meatballs image

Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes - or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

Categories     dinner, finger foods, meatballs, vegetables, appetizer, main course, side dish

Time 50m

Yield 2 dozen meatballs

Number Of Ingredients 19

2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
1/3 cup plain bread crumbs
1/4 cup sour cream
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon freshly ground nutmeg
Canola oil, for greasing
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
  • Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
  • Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

BOSNIAN VEGETARIAN MEATBALLS IN YOGURT SAUCE



Bosnian Vegetarian Meatballs in Yogurt Sauce image

Make and share this Bosnian Vegetarian Meatballs in Yogurt Sauce recipe from Food.com.

Provided by MsBindy

Categories     Soy/Tofu

Time 1h15m

Yield 24 2 inch balls

Number Of Ingredients 22

2 large onions, diced
2 garlic cloves, minced
3 tablespoons vegetable oil
3 medium carrots, grated
salt and pepper
2 eggs, beaten
1 1/4 cups whole wheat bread crumbs
1 cup almonds, toasted lightly and ground
2 tablespoons Dijon mustard
1 tablespoon dark sesame oil
1/4 cup tamari soy sauce
1 teaspoon ground fennel
1/8 teaspoon cayenne
1/2 teaspoon caraway seed, ground
2 teaspoons dried basil
1/4 cup chopped fresh parsley
3 cake tofu, pressed
4 eggs, beaten
2 cups plain yogurt
1 -2 teaspoon caraway seed, ground
1 tablespoon fresh dill, chopped
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 170.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 55.5, Sodium 303.8, Carbohydrate 11.2, Fiber 2.3, Sugar 3, Protein 10

MEDITERRANEAN MEATBALLS WITH YOGURT & FETA SAUCE



Mediterranean Meatballs with Yogurt & Feta Sauce image

Savory ground beef meatballs are served with a creamy sauce of yogurt, feta cheese, tomato, cucumber, garlic and dill for a flavorful entree.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield Makes 20 meatballs or 5 servings, 4 meatballs each.

Number Of Ingredients 15

1 lb. ground beef
1/2 cup chopped fresh parsley
1 egg
1/4 cup plain dry bread crumbs
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1 pkg. (4 oz.) crumbled feta cheese
3/4 cup plain nonfat yogurt
2 Tbsp. milk
1 clove garlic
1/3 cup chopped seeded tomato
1/3 cup chopped seeded peeled cucumber
1 tsp. finely chopped fresh dill

Steps:

  • Mix meat, parsley, egg, bread crumbs, garlic, salt and pepper. Shape into 20 meatballs, each about 1 inch in diameter.
  • Heat oil in medium skillet on medium-low heat. Add meatballs; cook 12 to 15 min. or until cooked through, stirring occasionally.
  • Meanwhile, place cheese, yogurt, milk and 1 clove garlic in food processor or blender container; cover. Process until smooth. Mix with tomato, cucumber and dill. Serve meatballs with yogurt sauce.

Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 115 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g

SPICED MEATBALLS WITH YOGURT SAUCE



Spiced Meatballs with Yogurt Sauce image

Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner. Top it with red-pepper flakes and sumac (a lemony Middle Eastern spice) for an energetic lift.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Egg Recipes

Time 1h10m

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
1 large onion, chopped
6 large cloves garlic, 3 minced, 3 sliced
Coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 cup panko breadcrumbs
1 1/4 cups low-sodium chicken broth
1 1/2 pounds ground beef
1 large egg, plus 3 large yolks
1/2 cup coarsely chopped fresh cilantro, plus more for serving
1 1/2 cups plain whole-milk yogurt
1 tablespoon cornstarch
Cooked rice, for serving
Ground sumac and red-pepper flakes, for serving

Steps:

  • In a large straight-sided skillet, heat 2 tablespoons oil over medium-high. Add onion, minced garlic, and 1 1/2 teaspoons salt; cook, stirring, until translucent, about 3 minutes. Add cumin and cinnamon and cook, stirring, about 1 minute more. Transfer mixture to the bowl of a food processor; process to a paste.
  • In a bowl, combine breadcrumbs and 1/4 cup broth; let stand 5 minutes. Add beef, onion paste, whole egg, and cilantro; mix with your hands to combine. With lightly dampened hands, form mixture into 28 balls, about 2 tablespoons each.
  • Heat remaining 2 tablespoons oil in skillet over medium-high. Working in batches (do not crowd pan), cook meatballs until browned on all sides, about 7 minutes a batch. Transfer to a plate; pour off fat from skillet. Return meatballs to pan; add 3/4 cup broth and sliced garlic. Bring to a boil, then cover, reduce heat to low, and simmer just until meatballs are cooked through, about 6 minutes. Transfer meatballs to a plate with a slotted spoon.
  • In a bowl, whisk together egg yolks and yogurt. In another bowl, whisk together cornstarch and remaining 1/4 cup broth; whisk into broth in skillet. Bring to a boil, whisking constantly, then strain through a sieve into yogurt mixture, stirring to combine. Return to skillet and cook over medium, stirring constantly, until just bubbling and thick enough to coat the back of a spoon, about 1 minute; season with salt. Add meatballs to sauce and heat through. Serve over rice, sprinkled with sumac, red-pepper flakes, and cilantro.

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