Vegetarian 'Meatballs'

Vegetarian 'Meatballs' Recipe from Tanzania with Eggs, Onion Soup Mix, Cheddar, and Walnuts

Region / culture: Tanzania | Servings: 6 |

Vegetarian diet

Introduction

Vegetarian 'Meatballs' are a delicious and satisfying alternative to traditional meatballs. Packed with flavor and protein, these meatballs are perfect for vegetarians and meat-lovers alike.

History

The recipe for Vegetarian 'Meatballs' has been around for decades, with variations found in different cultures around the world. Originally created as a meat-free alternative to traditional meatballs, this recipe has evolved over time to include a variety of ingredients and flavors.

Ingredients

4 eggs, slightly beaten
1 envelope of Lipton onion soup mix
2 cups of grated cheddar cheese (0.5 lb or 227 g)
0.75 cup of chopped walnuts (6 oz or 170 g)
1 cup of dry Italian style breadcrumbs
2-3 envelopes of vegetarian broth

How to prepare

Mix the ingredients together in the specified order.
Refrigerate the mixture for 30 minutes.
Shape the mixture into balls measuring 1-0.25 inches and place them on a baking sheet that has been sprayed with Pam.
Bake the balls in a preheated oven at 400°F (204°C) until they turn brown, which should take about 20 minutes.
Transfer the meatballs to a casserole dish and pour 2-3 cups of boiling water along with 2-3 cubes or envelopes of vegetarian brown broth over them.
Ensure that the liquid covers the meatballs almost completely, leaving only a 0.5 inch gap.
Cover the casserole dish and bake it at 350°F (177°C) for 1 hour.

Variations

Substitute the cheddar cheese with mozzarella or parmesan for a different flavor.
Add chopped vegetables such as bell peppers, mushrooms, or spinach to the mixture for added nutrition.

Cooking Tips & Tricks

Be sure to refrigerate the mixture before shaping it into balls, as this will help the ingredients bind together.

- Use a baking sheet sprayed with Pam to prevent the meatballs from sticking.

- Make sure to cover the casserole dish tightly while baking to ensure the meatballs stay moist and flavorful.

Serving Suggestions

Serve Vegetarian 'Meatballs' with pasta, marinara sauce, and a side salad for a complete meal.

Cooking Techniques

Baking and simmering are the main cooking techniques used in this recipe.

Ingredient Substitutions

Use gluten-free breadcrumbs for a gluten-free version of this recipe.

- Substitute the walnuts with almonds or pecans for a different nutty flavor.

Make Ahead Tips

You can prepare the mixture for Vegetarian 'Meatballs' ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Serve Vegetarian 'Meatballs' in a decorative casserole dish garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Vegetarian 'Meatballs' with a glass of red wine or a refreshing iced tea for a delicious meal.

Storage and Reheating Instructions

Store leftover Vegetarian 'Meatballs' in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Vegetarian 'Meatballs' contains approximately 250 calories.

Carbohydrates

Each serving of Vegetarian 'Meatballs' contains approximately 15 grams of carbohydrates.

Fats

Each serving of Vegetarian 'Meatballs' contains approximately 12 grams of fats.

Proteins

Each serving of Vegetarian 'Meatballs' contains approximately 8 grams of proteins.

Vitamins and minerals

Vegetarian 'Meatballs' are a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains eggs, cheese, and walnuts, which may be allergens for some individuals.

Summary

Vegetarian 'Meatballs' are a nutritious and delicious option for those looking to enjoy a meat-free meal. With a good balance of carbohydrates, fats, proteins, and vitamins, these meatballs are a satisfying and healthy choice.

Summary

Vegetarian 'Meatballs' are a flavorful and nutritious alternative to traditional meatballs. Packed with protein, vitamins, and minerals, these meatballs are a delicious option for vegetarians and meat-lovers alike. Enjoy them with pasta, sauce, and a side salad for a complete and satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Vegetarian 'Meatballs'. It was a hot summer day, and I was visiting my friend Maria in her quaint little kitchen. Maria was known for her delicious Italian dishes, and she had just finished preparing a batch of these meatballs for dinner that evening.

As I watched her mix together the ingredients - breadcrumbs, grated cheese, eggs, herbs, and spices - I couldn't believe that these meatballs were completely meat-free. I had never heard of such a thing before, and I was intrigued by the idea of a vegetarian version of a classic Italian dish.

Maria explained to me that she had learned the recipe from her grandmother, who had passed it down to her many years ago. She told me that her grandmother had come up with the recipe during World War II when meat was scarce, and she needed to find a way to make a hearty and satisfying meal for her family using only pantry staples.

I was fascinated by the history behind the recipe and the ingenuity of Maria's grandmother in creating such a unique and delicious dish. I asked Maria if she would be willing to teach me how to make the meatballs, and she happily agreed.

We spent the afternoon in her kitchen, mixing, shaping, and frying the meatballs until they were golden brown and crispy on the outside. The aroma that filled the kitchen was mouthwatering, and I couldn't wait to taste the final product.

When the meatballs were done, Maria served them with a homemade marinara sauce and a side of spaghetti. I took my first bite, and I was amazed by how flavorful and satisfying they were. The texture was meaty and tender, and the combination of herbs and spices gave them a rich and savory taste.

I knew that I had to add this recipe to my collection, and Maria was kind enough to write it down for me on a faded index card. I treasured that recipe card, and I made sure to make the meatballs for my family and friends whenever I had the chance.

Over the years, I have made the meatballs countless times, tweaking the recipe here and there to suit my own tastes. I have shared the recipe with many people, and it has become a favorite among my friends and family.

Each time I make the meatballs, I think of Maria and her grandmother and the legacy of delicious recipes that have been passed down through the generations. I am grateful for the opportunity to learn how to make these vegetarian 'meatballs' and to continue the tradition of creating delicious and comforting meals for my loved ones.

I may not have a culinary degree or a fancy restaurant, but I do have a kitchen full of love and memories, and that is what truly makes a recipe special. And so, I will continue to make these vegetarian 'meatballs' for years to come, honoring the tradition and the history that have brought me so much joy and satisfaction in the kitchen.