Vegetarian Meatballs (and Frugality)
I’ve been reading a books about frugality lately and enjoying them thoroughly. I’ve got a lot of admiration for people who consistently live below their means and thrive.
My latest reads in progress:
- The New Frugality by Chris Farrell
- I borrowed it from the library
- The Cheapskate Next Door by Jeff Yeager
- I bought for $1.24 at Barnes and Noble. Had an old gift card that I forgot about.
OK, before I give you a false impression of my commitment to frugality, I dropped some cash at the The Bead Monkey today. My daughter and I have a new (non-frugal?) hobby in bloom.
Perhaps these vegetarian meatballs make up for being lured by the siren song of shiny colorful beads. Black beans are used to stretch one of my favorite soy-based faux-meats, Gimme Lean “Sausage”. Fresh herbs were from my garden. The vegetarian meatballs turned out great.
I haven’t tried these ingredients, but here are my thoughts on variation. Try adding one or more:
- parmesan cheese
- red pepper flakes
- finely chopped mushrooms
- ground walnuts
recipe by Striving Bean
Makes 36 meatballs
- 1 – 14oz. pack Gimme Lean “Sausage” (a vegetarian soy-based sausage substitute)
- 1 – 15 oz. can black beans, rinsed and drained [or 1 2/3 cup (1.66 cup) cooked black beans]
- See my video on How to Cook Beans – Quick Soak
- 1 egg
- 1 1/2 (1.5) Tablespoons chopped fresh basil
- 1 1/2 (1.5) Tablespoons chopped fresh oregano
- 1 1/2 (1.5) Tablespoons chopped fresh rosemary
- 2 cloves minced garlic
- Salt and pepper to taste
- 3/4 cup lukewarm water
- 1 cup breadcrumbs
- 3/4 cup (0.75 cup) olive oil
- Puree black beans
- Combine pureed black beans and Gimme Lean Sausage in a bowl
- Add garlic, egg, basil, oregano, and rosemary
- Add salt and pepper
- Combine again
- Add bread crumbs. As you are combining, add 1/4 cup water at a time. You may not need the full 3/4 cup of water.
- Once well combined, form into meatballs.
- Heat olive oil in a skillet. Be careful to not overheat olive oil or it will smoke (this is bad)
- Fry and brown meatballs in olive oil about 15 – 17 minutes. With tongs turn meatballs every 5 minutes or so.
Our family weighs in:
- Husband said they were good. On a scale of 1 – 10 for tasting like meat, they were a “5.5″. Well, that’s not the point…
- Daughter said they were yummy but “a little dry”
- Son ate it, said they were yummy
- I liked it too – it’s a keeper
Do you have a favorite meat replacement? They’re fun to play with.
This post submitted to Eat From Your Pantry – Make it Yourself Monday