How to Make Italian Meatless Meatballs That Taste Great

I even hesitate to say vegetarian or meatless inmoist.
this recipe because images of tofurkey and other2. Then using your hands form the mixture into
weird concoctions instantly come to mind. I ask ifmeatball size balls.
this is the case for you, push those images aside3. Meanwhile, heat 2 or 3 tablespoons of olive oil in
and know this recipe is 100% Italian tasted anda frying pan over medium heat.
approved. The original dish is from my Italian4. Once hot, add the meatballs and gently move
mother in law who is from Sicily, however Ithem around for about 3 minutes. This helps
modified it by adding some bulgar which is a goodprevent any sticking and burning.
meat replacement in this recipe. This recipe is5. Remove meatballs from the pan and place in
great because you can modify it easily. Forlightly oiled baking dish and bake at 360F for 30
example if you do not have the basil on hand inminutes. Serve warm.
your kitchen, just omit it.A few things to remember here:
Amount: 6 meatballs (1 - 2 servings)1. First, do not cook these in sauce like you would
Ingredients required:regular meatballs. Due to the breadcrumbs, the
1 cup breadcrumbsmeatballs will absorb all the sauce and no longer
1 cup cooked bulgar (this is a key ingredient tokeep its firm texture.
making these meatballs have some meat texture)2. Secondly, you do not "have" to use bulgar,
1/4 cup grated romano cheesesmall handfulespecially if you require gluten free meals.
chopped fresh basilHowever, the bulgar is very healthy for you, and
3 large cloves of garlic chopped finelyis a good source of fiber.
1 eggAn additional tid bit of information: The Italian
3 Tablespoons Olive Oilword for meatballs is "polpetti" which can refer to
Instructions:breadcrumb meatballs or regular meat meatballs.
1. In a large bowl mix all the ingredients until it isEnjoy!