Adapted from vegetariantimes.com
I’ve done vegetarian meatballs before with lentils and several vegetables. I’ve bought Trader Joe’s Meatless Meatballs. I wanted something different. While browsing through Vegetarian Times, I came across this recipe. Seitan meatballs. Of course. I’d thought about it before. It’s a great vegetarian substitute for ground meat. I also loved the addition of tomato sauce (how my mom makes regular meatballs) and goat cheese.
Yields 12 servings
- 3 8-ounce packages plain seitan, rinsed and drained
- 1 8-ounce package ricotta
- 1 cup unseasoned breadcrumbs
- 1 small onion, finely chopped
- 1 large egg, lightly beaten
- 3 tablespoons lemon juice
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon baking soda
- ½ teaspoon allspice
- ¼ teaspoon ground cinnamon
- 2 tablespoons olive oil
- 25 ounces tomato purée
- 1 cup crumbled goat cheese
- Pulse the seitan in the food processor until finely ground. Transfer to a bowl. Add all the remaining ingredients except the oil, tomato puré and feta. Mash the mixture with hands or a potato masher until the mixture comes together. Season with salt and pepper to taste. Chill for 30 minutes.
- Preheat the oven to 350F (177C). Coat the baking dish with oil. Scoop the seitan mixture into golf ball-sized meatballs. Place the meatballs in the prepared baking dish. Bake for 20 minutes in the preheated oven.
- Pour the tomato purée over the meatballs and sprinkle with the goat cheese. Bake for 30 more minutes or until the sauce is bubbly.
Comments: I really loved the blend of flavors in this recipe. If you aren’t a huge fan of plain seitan, you should still try this recipe; you don’t really taste it. The addition of cheese also is the perfect finish. Since it was just me eating, I made a third of the recipe. Here, I wrote down the full one because it’s simpler. I didn’t like grinding the seitan in the food processor; if I had planned it beforehand, I would have bought the ground seitan instead. The recipe on the sight actually uses 1 25-ounce jar of tomato sauce; I like to use the purée instead, but you may do as you wish. The original recipe also uses feta cheese, not regular goat cheese, but I only had goat cheese. Feta would also do nicely; as always, make sure to buy actual goat’s milk feta, not cow’s milk feta. Though the baking time is pretty long, the actual hands-on time isn’t; you can also prepare the mixture ahead of time and chill it for more than the stated 30 minutes. These meatballs work nicely with some whole wheat couscous or in a hot dog bun as a sub.