Meat(less) Balls

vegetariano/vegetarian

Some of the fondest food memories I had from when I was a child includes Sunday dinners that alternated dishes…roast beef one week, roasted sausages and peppers the next, pasta with meat cooked in my mom’s sauce the next. Sometimes, included with the “meat from the sauce” were mom’s fabulously mouth watering meatballs. Oh…yum! I can still taste them. Having only heard the same from a couple of fellow Italians , my mom put raisins in her meatballs…and meatloaf….and braciole. To some, it may sound gross. To me, delish. The raisins broke up the meaty taste.

Now that I am older, and don’t include a whole lot of red meat in my diet, it has been a long time since my tastebuds have relished in the fried meatballs of ol’. Last time I was in NY, I had free range to mom’s kitchen. While she was out and about doing her thing, I decided to make meatballs, vegetarian style. When ma returned home, I was so excited to find out she was not only hungry, but open to trying these not-so-traditional meatballs. She liked them! Really! Their texture was not as sturdy, and I left out the raisins, but she ate 3 or 4. Totally cool. I love being able to cook for her and return the favor she did for all of us Mele Cotte kids all those years.

Meat(less) Balls
1 ½ cup quinoa, cooked
1 cup meatless ground, sautéed to heat through
1 cup panko bread crumbs
1 or 2 eggs, beaten slightly
4 oz. goat cheese, room temperature divide in ½
1 tsp (each) of basil, oregano, parsley
¼ tsp (each) mustard and garlic powder
Salt and pepper to taste
28 oz. can diced tomatoes, drained

Mix together the quinoa & meatless ground in a large bowl. Add one egg, 2 oz. goat cheese, herbs, powders, and salt & pepper. (I used my hands because the goat cheese incorporated in better that way.) Blend in panko. The mixture should be moist but still hold its shape if rolled into meatballs. If not, add a little of the remaining egg and mix well until the mixture holds a ball shape. Using a ¼ cup measure, Shape/form into twelve (12) meatballs.

Place in a baking/roasting pan that has been sprayed with vegetable spray. Distribute the remaining goat cheese on top of the meatballs. Then, carefully top with tomatoes.

Bake in a 375 ºF oven for 20-30 minutes.

I topped these with parmesan instead of goat, but wouldn’t do the same next time…if using goat cheese. The Parm overpowered the Goat. That’s why I have the goat cheese topping in the directions above.