I may have mentioned before that I generally don't buy or eat meat when I am at home. And, on the whole, I'm not one to really order meatballs when out to dinner. In fact, the only time I really eat meatballs is when I'm at my parents' house, enjoying them with Sunday sauce.
However, the craving for meatballs does come up for me every once in a while. Well, maybe not so much a craving for meatballs, per se, more like a craving for a vehicle to enjoy copious amounts of tomato sauce besides pasta. Pasta isn't necessarily a diabetic's friend. That whole insulin/carb thing.
Given the lack of meat in my house (both literally and figuratively), I came up with a veggie-friendly meatball using tempeh. Now I know all of you have tons of tempeh just kickin' around your fridge. Here's a good way to use it. You could eat these with pasta or on a sandwich! I hear there's a kick-ass tomato sauce recipe somewhere on this blog too!
Meaty Veggie Balls
Ingredients - this recipe makes about 5 medium sized balls ::snicker, snicker::
1/2 package 3 grain tempeh
1/4 c seasoned bread crumbs
1/2 small onion, small dice
1 large garlic clove, minced
1/2 tsp dried oregano
2 tbsp parmesan cheese
1 - 2 medium eggs, depends on how well the mix holds together
salt and pepper
olive oil
Method
1. Break tempeh up into smallish pieces.
2. Add all the ingredients with the exception of eggs. Mix well.
3. Add eggs to mixture and blend with your hands (it's really the best way to do it). Add a little more bread crumbs if the mix is too wet and another egg if it is too dry. You'll have to play around with the ingredients a bit.
4. Heat a frying pan with olive oil. Shape balls using your hands and place into heated frying pan.
5. Pan fry balls on all sides until nice and golden brown. Serve with good tomato sauce possibly on an Italian roll with melted mozzarella.
Have I used the word "balls" enough in this post? Well, just in case I didn't.....balls, balls, balls, balls! :)
Balls :)
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