Meatballs for All

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Spring is finally here yet the menacing threat of snow is still in the air, so it’s time to cram in the last of those starchy comfort foods while you still can. As it’s soon going to be salad city, this might be your last chance to jump on the gravy train.

Whether you are a confirmed omnivore, vegetarian or vegan, meatballs (or “meatballs”)  are the ultimate comfort food, whether in marinara or Swedish, with gravy or sweet & sour. Served over rice, pasta, mashed potatoes or polenta, meatballs and starch belong together. There are so many ways to prepare them and each one so simple. Today we have a look a two recipes that go perfectly with flannel pyjamas, slippers and beer, one for omnivores and the other perfect for vegetarians or vegans.

 

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Meatballs with Mushroom-beer sauce

This recipe has been handed down through generations of lazy cooks. It never fails to delight guests while providing the highest level of comfort a dish can achieve.

Ingredients

2-1 mixture of beef to pork

onion

dry sage & oregano

egg

breadcrumbs

1 tablespoon veg oil

1 can of mushroom soup

1 bottle of beer.

  1. Mix the first five ingredients together. Roll out balls about an inch in diameter.
  2. Add oil to a frying pan and heat to medium high; fry the balls to  just brown a bit.
  3. In a separate bowl mix soup and beer together; if you have fresh mushrooms, slice a few up and add them to the sauce.
  4. Pour sauce over meatballs.
  5. Cover pan, lower heat and cook on simmer until done.
  6. Serve over buttery mashed potatoes.
  7. Crack a beer.
  8. Eat on the couch while watching “Meatballs” or “Dr. Quinn Medicine Woman”

 

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Chick pea meatballs

This recipe uses the same magical sauce, and is served on mashed potatoes as well.

  • 1 14 ounce can chickpeas
  • 1 cup breadcrumbs
  •  onion, chopped
  • 1.5 tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon vegan worcestershire sauce
  • 1 tablespoon grainy mustard
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Olive oil for coating, about 1 tablespoon

Heat oven to 400 F. Place all ingredients except the oil in a food processor and pulse to combine. Remove mixture from food processor and roll into balls about an inch in diameter. Line a baking sheet with parchment paper and gently place balls on baking sheet. Brush with olive oil. Bake for twenty minute and remove from oven, turning the balls over and re-brushing with olive oil. Return to oven and bake another 15 minutes or until nicely browned. While the meatballs are cooking, prepare the mushroom- beer sauce in a skillet on the stove, and make your mashed potatoes. When the “meatballs” are done, remove from oven and place in the skillet of sauce. Put the mashed spuds on a plate and ladle the “meatballs” over top.

 

Vegan, baby!

Vegan, baby!

 

 

 

 

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