Going Meatless
Going Meatless
Johnny Meatballs goes meatless!
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.
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.