Mock Meatballs Recipes

Steps:

• Preheat oven to 350°F.
• In a small sauté pan, over medium heat, add the olive oil, when hot add the garlic and onions and cook for 3 to 4 minutes or until the onion is soft and translucent. In a large heat resistant bowl, combine the onions and garlic with the textured vegetable protein and the Parmesan cheese, basil, oregano, crushed red pepper, salt, Worcestershire and all purpose flour; mix well. Add the water, bit by bit, until the mixture is damp and can hold its shape.
• Shape the meatballs, either using a medium size ice cream scooper or with your hands. Meatballs should be about 1 ½ inches. Place the meatballs on a greased baking sheet and brown them in the oven, about 20- 25 minutes. Alternately, the meatballs can be browned in a sauté pan with a little olive oil, rolling them in the pan in order to keep their shape.
• Serve with warm marinara sauce, pasta and grated Parmesan cheese.

Steps:

• Add first 6 ingredients to bowl and mix well.
• Add the cottage cheese, onion and eggs,.
• Let stand 10 minutes (crumbs and oatmeal will absorb moisture)
• shape into 1 1/2 inch balls.
• Arrange on ungreased 9 x 9 inch casserole
• In a bowl, mix together the soup and water.
• Pour over balls.
• Cover and bake at 350F for 45 minutes
• Remove cover and bake another 30 minutes until balls are slightly browned.

Steps:

• Mix all ingredients (in any order) with cooking fork until well mixed and very crumbly. You will have the proper consistency when you grab a handful, squeeze it together, and it remains a ball in your hand. If it does not want to stick together, add additional egg white, mixing well and testing until you have the proper consistency. (If too wet, add extra dry bread crumbs.)
• Press and form the mixture into round balls and place on greased cookie sheet (or use parchment paper) for best baking results.
• Bake at 350 for 20-25 minutes. Makes 12 small meatballs.

Steps:

• 1. In a 6 quart slow cooker, mix the can of soup with the beef broth, onion soup mix, and steak sauce. Stir well.
• 2. Add the frozen meatballs and cook on low for 6-8 hours or on high for 3-4 hours. Stir every hour on low heat or every 30 minutes or so on high heat.
• 3. When the meatballs are close to done, prepare the egg noodles as directed on the package. Drain and set aside.
• 4. Stir the sour cream into the meatballs. Either mix the noodles and meatballs together or serve the meatballs on top of the noodles.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
• Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
• Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
• While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
• Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.