There were a few requests for this meatball recipe, so I've finally
gotten around to getting it typed in - sorry for the delay :-) The
recipe uses Wheatballs, from Knox Mountain Farm, Inc. I've played
around with it a lot, since plain wheatballs have too rubbery a
texture for my tastes. What I ended up with is close enough to the
real thing that They've fooled carnivores!
Dave Wallis
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MeatlessBalls
1 pkg Wheatballs mix
1 oz soy sauce, tamari, or shoyu
7 oz water
4 slices dried bread
2 eggs or equivalent
1/2 cup grated lowfat romano or parmesan cheese
2 cloves garlic, minced
1 tsp crushed oregano
1 tsp salt
1/8 tsp black pepper
2 tbsp chopped fresh parsley
8 cups water
1/4 cup soy sauce, tamari or shoyu
Add water and soy sauce to Wheatballs mix and mix well. Grind or chop
bread into crumbs and add, with remaining ingredients, to the
Wheatballs. Mix well. Form into small balls (20 - 24). (Note:
meatballs will nearly double in size during the next step, so size
them accordingly). Let balls rest for 20 - 30 minutes.
Bring 8 cups water and 1/4 cup soy sauce to a boil in an 8-quart
pot. Add meatballs, and boil for 25 minutes. Drain well, and place on
a baking sheet that has been sprayed with non-stick cooking
spray. Bake at 400 degrees for 8 - 10 minutes, or until browned.
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