You may recall back in September I wrote a guest post for this blog in which I compared three vegetarian meatball recipes, in the hope that one of them would be my go-to recipe for vegetarian friends at our version of Friday Night Meatballs. You may also recall that none of the three recipes completely captured my endorsement.I’m back now after more time in my secret subterranean meatball laboratory*, and I’m happy to report that I have a recipe for vege-meatballs that I can proudly serve my guests. The recipe is a modification of Whole Foods’ Spaghetti and Vegan Meatballs recipe. This recipe won my competition but had some flaws that I couldn’t tolerate.
With a scale of 1 (hideous) to 5 (excellent), the original recipe scored as follows:
Preparation 4.5, Flavor 3.5, Texture 4, Sturdiness 3, Versatility 5.
This gave it an overall score of 4.0, and a clear win over the other two recipes. My modifications needed to focus on flavor and sturdiness, hopefully without compromising the other characteristics too much. Sturdiness, in particular, was a big problem – the Whole Foods meatballs could not be trusted not to turn to mush in my marinara.
The original recipe has a body of black beans, brown rice, cremini mushrooms, sunflower seeds and spinach. It adds garlic, onions, basil and oregano for flavor.