Here in Manhattan, there is this dive restaurant on the Lower East Side that only serves meatballs. All of my friends are obsessed with it, but, being a vegetarian, I guess I am missing out. So I was really happy when I came across this recipe for meatless meatballs in Susan O'Brien's cookbook, "Gluten-Free Vegan Comfort Food." Check out the delicious recipe below. Perhaps some of your health-conscious clients would enjoy these as much as I do.
Meatless Meatballs (serves 6)
1 tbsp. olive oil
3/4 to 1 cup chopped raw walnuts
2/3 cup finely chopped onions
2 cup chopped mushrooms
1 clove minced garlic
1 tbsp. Bragg Liquid Aminos
1 tbsp. water
1 tbsp. red wine
1/4 cup dried parsley flakes
1 tsp. dried oregano
1 tsp. vegan Worcestershire sauce or tamarind sauce
1/4 cup finely crushed gluten-free cornflakes or rice crackers
1 tsp. chia seeds whisked with 2 tbsp. warm water
1/2 cup mashed potatoes
Line a baking sheet with parchment paper.
In a large skillet, drizzle oil and sauté walnuts and onions over medium-high heat, until onions are soft, about four minutes. Add mushrooms and cook until soft, about four to five minutes. Add garlic, Bragg Liquid Aminos, water, red wine, dried parsley, oregano, and vegan Worcester or tamarind sauce.
Remove from heat; place in a food processor. Pulse for 30 seconds. Add cornflakes and chia seed mixture; pulse for another 15 seconds. Move mixture to a large bowl. Incorporate mashed potatoes. When mixture is well incorporated, roll into balls.
Heat the oven to 350 F. Place on prepared baking sheet, and bake for 20 minutes. Turn; bake for another 20 minutes.