Mock Meatballs Recipes

THE JUICIEST MEAT BALLS EVER

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

MOCK MEATBALLS

Steps:

• Mix all ingredients (in any order) with cooking fork until well mixed and very crumbly. You will have the proper consistency when you grab a handful, squeeze it together, and it remains a ball in your hand. If it does not want to stick together, add additional egg white, mixing well and testing until you have the proper consistency. (If too wet, add extra dry bread crumbs.)
• Press and form the mixture into round balls and place on greased cookie sheet (or use parchment paper) for best baking results.
• Bake at 350 for 20-25 minutes. Makes 12 small meatballs.

MOCK MEATBALLS

Steps:

• Add first 6 ingredients to bowl and mix well.
• Add the cottage cheese, onion and eggs,.
• Let stand 10 minutes (crumbs and oatmeal will absorb moisture)
• shape into 1 1/2 inch balls.
• Arrange on ungreased 9 x 9 inch casserole
• In a bowl, mix together the soup and water.
• Pour over balls.
• Cover and bake at 350F for 45 minutes
• Remove cover and bake another 30 minutes until balls are slightly browned.

EMERIL'S MOCK MEATBALLS

Steps:

• Preheat oven to 350°F.
• In a small sauté pan, over medium heat, add the olive oil, when hot add the garlic and onions and cook for 3 to 4 minutes or until the onion is soft and translucent. In a large heat resistant bowl, combine the onions and garlic with the textured vegetable protein and the Parmesan cheese, basil, oregano, crushed red pepper, salt, Worcestershire and all purpose flour; mix well. Add the water, bit by bit, until the mixture is damp and can hold its shape.
• Shape the meatballs, either using a medium size ice cream scooper or with your hands. Meatballs should be about 1 ½ inches. Place the meatballs on a greased baking sheet and brown them in the oven, about 20- 25 minutes. Alternately, the meatballs can be browned in a sauté pan with a little olive oil, rolling them in the pan in order to keep their shape.
• Serve with warm marinara sauce, pasta and grated Parmesan cheese.