Curried Savory Veggie Neatballs Recipes

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and saute until translucent, 7 to 8 minutes. Stir in the ginger and garlic and cook 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Whisk to combine. Bring the mixture to a low boil, cover, reduce the heat and simmer for 10 minutes. Add the meatballs and simmer an additional 10 minutes.
• Turn off the heat, stir in the lime juice and transfer to a serving bowl. Garnish with the cilantro and scallions.

Steps:

• Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
• Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
• Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
• Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
• Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
• Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.

Steps:

• To make the"meat" balls, in a large bowl combine the ground meat alternative, 1/4 cup of the tofu, the peanuts, fresh ginger, cilantro, salt, 1/8 tsp.
• of the cayenne and 3/4 cup of the chopped onions.
• Shape into 1 1/2-inch balls.
• Heat 1 Tbsp.
• of the oil in a large skillet.
• Add the balls and brown on all sides, about 3 minutes.
• Remove from the skillet with a slotted spoon and drain on paper towels.
• To make the curry sauce, heat the remaining 1 Tbsp.
• oil in a skillet.
• Add the remaining onions and brown lightly.
• Add the cinnamon, cardamom, garlic, turmeric, ground ginger, coriander, remaining cayenne and salt to taste and sauté 2 minutes.
• Add the tomato and simmer, stirring, for 2 minutes.
• Remove the pan from the heat and whisk in the remaining tofu.
• Add enough water to make a thick sauce.
• Carefully add the"meat" balls to the sauce and warm over low heat without boiling.
• Garnish with the parsley.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
• In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
• Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Steps:

• Preheat oven to 450 degrees.
• Place imitation hamburger and imitation sausage in a food processor and process until finely ground.
• Remove "meat" to a bowl and combine with remaining ingredients.
• Form into 16 "meatballs" and place onto oiled cookie sheet.
• Spray or brush with cooking oil and place in oven.
• Bake until lightly browned approximately 20-30 minutes.