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Going Meatless

Going Meatless

Johnny Meatballs DeCarlo (November 30, 2010)

Johnny Meatballs goes meatless!

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No, I haven’t gotten tired of meatballs or meat in general. This winter, I plan on experimenting with meatballs made of chicken, turkey, lamb, duck, steak, sausage, bison, hey maybe even rabbit. Of course, my “trinity” meatballs of veal, pork and beef will always remain my favorite. But you read right folks, today I am sharing some MEATLESS “meatball” recipes.

Recently, people have been asking me if I would consider creating a totally meatless meatball, as the markets don’t seem to have an edible such product. In the past, I have made vegetarian riceballs, shrimp balls and also pasta balls, all of which were pretty good. And on a recent Sunday afternoon, I held a “test kitchen” day where I came up with a few more ideas.

Now, these are not tofu balls or anything like that, the following three recipes are flavor-packed balls of deliciousness. One features spinach, one features broccoli rabe and the other is made—are you ready—with potato!

First up, is “Eat-Ya-Spinach Balls,” which are a take on my cheesy spinach dip (minus bacon) in round form. Here’s how ya make them...

Drain any excess water out of four blocks of fully thawed frozen spinach and place them into a pot on medium flame. Add in three tablespoons of butter, one quart of light cream, four tablespoons of sour cream, one jar of roasted red peppers (diced up) and one jar of artichoke hearts (diced up). Simmer on the stove and then allow to cool. Once cool, remove from the stovetop, and transfer to a large mixing bowl and add in one can of tomato paste, ½ cup panko breadcrumbs, two eggs, salt, pepper, garlic powder, dried basil, one cup of shredded mozzarella, one cup of shredded extra sharp cheddar, and ½ cup grated Pecorino Romano cheese. Refrigerate mixture for up to four hours (or place in the freezer for about an hour) then remove, and roll into golf balls. You must do this step, otherwise they will fall apart and you’ll have mooshad balls. On a large pan coated with non-flavored cooking spray, bake in the oven at 400 degrees for about fifteen minutes or so.

Serve with homemade cheddar cheese sauce for dipping. To make: start by mixing equal parts butter and flour for a roux. Whisk together in a pot on low flame, then incorporate a quart of light cream, salt, pepper, and a dash of nutmeg. Slowly add in lots of extra sharp shredded cheddar cheese until melted.

Ok, “Broccoli Rabe Balls” will change your perception of broccoli rabe, which I feel many people shy away from. But it’s an Italian-American staple, especially this time of year when it’s at its peak. The bitterness of the broccoli rabe is balanced out with two contrasting flavors—gorgonzola cheese and raisin paste.


First, trim about ¼ inch from the bottom of the broccoli rabe stems, then cut them into two inch pieces and cook in a pot of simmering vegetable stock for three to four minutes. Remove from the pot and give it a quick sauté in some garlic and oil. Then, allow to cool in a large bowl. Once cool, add in two cups of crumbled gorgonzola cheese, one cup of panko breadcrumbs, two eggs, four tablespoons of raisin paste and ½ cup pine nuts. Like the spinach balls, refrigerate the mixture for up to four hours (or place in the freezer for about an hour) then remove, and roll into golf balls. Bake in the oven at 350 degrees for ten minutes. Serve with balsamic glaze for dipping.

Last but not least, “Deep-Fried Buffalo Potato Balls” are like buffalo chicken wings, but again, we aren’t using any meat today—instead we are using potatoes which we are going to boil and then deep fry. I suggest using a melon baller to first create golf ball sized potato balls. The next step is par-boiling the potatoes in steaming, salted water. Once softened (but still a bit firm), remove from the pot and refrigerate for up to four hours and then dredge in egg wash, flour and panko breadcrumbs.

Fry time! Bring a large, deep pot which has been filled ¾ of the way to the top with pomace olive oil to approximately 370 degrees and then deep-fry breaded potato balls until crisp. Carefully remove and then pop them under the broiler with a slice of sharp provolone on top for just a few minutes until melted on. Serve with Buffalo sauce for dipping. To make Buffalo sauce: combine equal parts Frank’s Hot Sauce with butter until melted together on stove top, along with crumbled bleu cheese and garlic pepper.

Your friends and family will be amazed at how fun and fantastic all three of these “meatball” dishes are, mark my words. I’m not here to convert any of my fellow carnivores into going vegetarian, but to change things up on any given football Sunday, going meatless is a different way to go. Scrumptiously different!


What’s your meatball recipe?? I’d love for you all to share them…Traditional and non-traditional, meat-filled and meatless, Italian, Swedish and all those from other cultures as well!

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Eggplant! Try eggplant for a

Eggplant! Try eggplant for a great meatless meatball! Cook/boil till soft and use that mixture to replace the meat. Just roll in breadcrumbs before putting in the oven to cook.