Meatless Meatballs Recipe: Deliscious and a complete pain in the ass.

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A few days ago, I posted this photo to my instagram feed. It is a picture of meatless meatballs for which I found the recipe in the New York Times Cooking section. I said I would try them and report back as I wasn’t sure how they could be tasty or even pretend to be meatballs given what was in them.

Here is a simple Q and A to help you decide if these meatless meatballs are for you:

Q: How did they taste?
A:  Just like meatballs, so great.

Q:  Are they easy to make?
A:  Absolutely not.

Q:  Did the kids eat them?
A:  No way.

Q:  Would you make them again?
A:  Yes, but I would chop the mushrooms smaller or run the whole business through the food processor. I would double the batch while I was at it since they are time consuming and a little bit messy. I would freeze the extra batch for a future date when I needed meatless meatballs but didn’t want to go through the production of making them.

Q:  How did you serve them?
A: On homemade fettuccine noodles with red sauce and salad. Also, because the kids wouldn’t eat them and the batch was huge, my husband and I ate them on salads all week.

Q:  Where can I find the recipe?
A:  Right here,  Veggie Balls Recipe – NYT Cooking

 

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