unmeat balls

I want to make meatballs, only without meat.
WHat to add? spices? whatnot?
I usually added oatmeal flakes when I made real meatballs, so I’ll be adding them anyhow.

I’m not certain, and I’m feelin’ way too lazy to actually do any research on this topic, but…

Seems to me that minced portabello mushrooms would go a long way towards emulating hamburger.

there is a vegetarian meat producduct on the market perfect for making meat balls. you’ll find it in the supermarket. it comes in a tube(kinda like sausage) i find it in the produce eisle. also, they are sold premade and frozen too

Boca Burgers have Boca meatless products in the freezer section that can be formed into meatless balls. If possible, go to a large natural food store, Trader Joes, or a retail co-op nearby and I am sure they will have a similar product.

The Vegetarian Times cookbook has a mock meatball recipe that uses bulgur, onion, and binds with an egg. I haven’t made these, but they’d probably be good.

A recipe I have made and enjoyed comes from the Harrowsmith cookbook (vol. 3.) It uses cracker crumbs, wheat germ, ground walnuts and cream cheese.

If either of those sounds interesting, I’d be happy to type it out for you.

If you’re willing to start with a mix, there is a dry veggie burger mix called “Nature Burger” (made my Fantastic Foods, I think) that would make a good base. It’s pretty bland, so you could spice it up to suit your tastes.

I like meat a lot but one of my favorite fried things in the whole world is falafel, little balls of chickpeas, onion and spices. they are sooo good!!! You serve them with a little tahini and some hot sauce, ohh yeah.

I would look for items that are designed without meat, I find most meat subsitute products nasty. mnsho,ymmv, yadda yadda yadda

robinh: That sounds yummy! (the one with walnuts) lemme know!

Spaghetti Balls

2 eggs
3/4 C cracker crumbs
1//4 C wheat germ
1/2 C ground walnuts
4 oz cream cheese
1 clove garlic, chopped
oil or butter

Lightly beat eggs, then combine with cracker crumbs, wheat germ, walnuts, cream cheese and garlic. Mix well. Shape into small balls. Chill for 1 hour, then brown in oil or butter.
When I make these, I “grind” my walnuts by putting them in a plastic bag and rolling over them with a rolling pin. It requires less clean up than the food processer and I can’t accidentally make walnut butter.

Mmmmm… Falafel! drool I’ll have to go to my favourite falafel stand and get a gyro with a side of falafel balls and extra tahini. Maybe this Saturday.

(BTW: My favourtie Falafel stand is on Pico, across the street from Santa Monica College.)