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