Italian Meatballs — Chez Dugas (Print)

Notes

These meatballs are one of the best plant-based, oil-free recipes I've ever created.

For years, my goal was to create my version of meatballs that brought back memories of the ones we made at home when I was younger and the big meatballs we enjoyed at family dinners at Momma Baldacci's in Bangor, Maine.

The meatballs are tender but firm. They do not crumble. They freeze beautifully and have become the basis for other favorite recipes of mine such as sausage patties, quick falafel, and burger patties.

The meatballs can be frozen for up to a couple of months and reheat quickly in the microwave.

Ingredients

Seasoning Blend:
1 1/2 tbsp low sodium soy sauce
1/2 tsp Vegemite
1 tsp tahini
1 tsp Worcestershire
1/2 tsp red wine vinegar
1/4 tsp liquid smoke (I used mesquite)
1/4 black pepper
1/2 tsp mustard powder
1/4 tsp beetroot powder
2 tsp mushroom powder (I prefer button mushroom here)
2 cloves garlic, pressed
1/8- 1/4 tsp salt or smoked salt (optional, to taste)
Base Mixture:
1/2 block firm tofu
1/4 cup new parmesan (or almond flour)
1/2 cup panko breadcrumbs
1/2 cup leftover cooked rice or barley
Mixins:
1 tsp dry parsley
1/8 tsp crushed red pepper flakes
2 tbsp minced fresh white onion
1-2 pinches oregano

Instructions

Heat oven to 325°F. Line a baking sheet or dish with parchment.
Whisk together all Seasoning Blend ingredients in a small bowl until Vegemite is dissolved.
Add Base Mixture ingredients to a food processor in the order listed.
Pour Seasoning Blend over the base mixture.
Pulse until the texture is like ground meat (about 48 VERY short pulses).
Move mixture into a mixing bowl and squeeze in the Mixins by hand.
Form tightly into meatballs of desired size, placing them on the parchment.
Cover baking sheet tightly with foil (to retain moisture)
Bake 35 mins, move them around, re-cover and bake 5 more mins.
Cool, now loosely covered with foil. Store in the fridge or freezer. Meatballs will be even firmer upon reheating.

Makes 1 batch