Sunday, March 05, 2017

Meatless Meatballs!

I will never forget the time Fitzy teased me for posting my meatloaf recipe on a Friday during Lent.  That was 7 years ago!  These delicious "Lent appropriate" meatballs will be served year round at our house. The recipe was discovered by Fitzy's "bestie" (my youngest) and modified by me.  The texture is very similar to a hearty beef meatball but the flavor is bright and delicious.  I served these "meatballs" with whole wheat spaghetti and this tomato sauce.  Fitzy's "bestie" recommended that the next time we make them we should serve with tzatziki sauce and pita bread. Great idea!  Next batch will go to Fitzy. :)

Caroline's Meatless Meatballs
1 cup almonds (toasted)
1 large bunch Italian parsley
2 cloves garlic (peeled)
1 cup Parmigiano Reggiano, shredded
1/4 cup dry bread crumbs from Italian or french bread (Make Your Own-directions here!)
2 large eggs
kosher salt and freshly ground pepper (to taste)

Put garlic cloves in food processor and process until finely minced.  Add almonds and process until ground.  Add the parsley and process until chopped and mixed with almonds and garlic.  Add cheese, bread crumbs, salt & pepper, and eggs - process until comes together.  Remove finished mixture to a bowl and then use your hands to shape mixture into small balls - about 1 inch in diameter. I was able to make 18 meatballs from this recipe.  Heat canola or olive oil in pan until hot and saute meatballs in oil, turning as they brown so that all sides are golden brown.
This recipe could be made without a food processor.  Finely chop nuts and garlic using knife and cutting board then mix ingredients together in a bowl.