Meatless Marchballs
I treated myself and the fam this morning to French toast slathered in kaya, a custardy spread. I had brought a jar of the stuff back from Singapore, after savoring it in the mornings at the Good Good Eating House with a cup of kopi (coffee). Mmmmmmmmmmmmmmmm.
Come dinnertime, I was ready to try something from the "Pinch of Yum" blog, to which I was pointed by a friend who had received a cryptic message about it from her mother, referencing meatless meatballs. I seized the day, and gave "30-minute Vegetarian Meatballs" a shot.
First note about this recipe: 30 minutes? Bwaaaa ha ha ha ha ha! No. I mean, maybe it takes closer to 30 minutes if you have cooked rice/quinoa already on hand, and if you don't cook what turns out to be two cups of quinoa when the recipe calls for three such that you have to go back into your cupboard and also cook a cup of brown rice to make up the difference. And if the mix doesn't turn out so loose that you have to grind some oats to add to the mix, and then grind and add some more, and then grind and add some more. ***UPDATE as of October 2024: the secret to the right texture is to squeeze the moisure out of the cauliflower. I steamed florets then put them into a dishtowel and squeezed and squeezed till the cauli was unrecognizable, then pulsed it with the quinoa...and the meatball mix turned out perfectly.*** Still, who am I kidding: even if everything went perfectly, this would never take me just 30 minutes.
But beyond that complaint, why call them meatballs at all? They DON'T HAVE MEAT! So I have rechristened them Meatless Marchballs.
Despite my whinging, the Meatless Marchballs turned out quite well. My spice mixture consisted of cumin, mild chili powder, smoked paprika, onion powder, and garlic powder (about 5 tsp total).
I served them with the ridiculously delicious sauce that the "I Heart Umami" blog prescribes for "Creamy Coconut Milk Meatballs." I have made those meatballs several times before and I love them, but eating the sauce on my Meatless Marchballs was just as enjoyable. I only used about a teaspoon of red curry paste because it is very spicy. This is my favorite brand:
UPDATE as of 22nd April: I had tucked some Meatless Marchballs into the freezer after I made them in March, and they defrosted and reheated very nicely. I served them with tomato sauce and they were great.
Come dinnertime, I was ready to try something from the "Pinch of Yum" blog, to which I was pointed by a friend who had received a cryptic message about it from her mother, referencing meatless meatballs. I seized the day, and gave "30-minute Vegetarian Meatballs" a shot.
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| My back-up dancer Emma is getting fairly good at beating eggs. |
First note about this recipe: 30 minutes? Bwaaaa ha ha ha ha ha! No. I mean, maybe it takes closer to 30 minutes if you have cooked rice/quinoa already on hand, and if you don't cook what turns out to be two cups of quinoa when the recipe calls for three such that you have to go back into your cupboard and also cook a cup of brown rice to make up the difference. And if the mix doesn't turn out so loose that you have to grind some oats to add to the mix, and then grind and add some more, and then grind and add some more. ***UPDATE as of October 2024: the secret to the right texture is to squeeze the moisure out of the cauliflower. I steamed florets then put them into a dishtowel and squeezed and squeezed till the cauli was unrecognizable, then pulsed it with the quinoa...and the meatball mix turned out perfectly.*** Still, who am I kidding: even if everything went perfectly, this would never take me just 30 minutes.
Family: When will dinner be ready?
Me: I don't know. Never?
But beyond that complaint, why call them meatballs at all? They DON'T HAVE MEAT! So I have rechristened them Meatless Marchballs.
Despite my whinging, the Meatless Marchballs turned out quite well. My spice mixture consisted of cumin, mild chili powder, smoked paprika, onion powder, and garlic powder (about 5 tsp total).
 |
| Because the mix was so loose (even after the multiple additions of oat flour), I put the mix into the skillet as blobs (front of skillet), and then used my tongs to shape them as they browned. Hence they turned out a little angular (back of skillet) rather than round. Still tasted good! |
I served them with the ridiculously delicious sauce that the "I Heart Umami" blog prescribes for "Creamy Coconut Milk Meatballs." I have made those meatballs several times before and I love them, but eating the sauce on my Meatless Marchballs was just as enjoyable. I only used about a teaspoon of red curry paste because it is very spicy. This is my favorite brand:
UPDATE as of 22nd April: I had tucked some Meatless Marchballs into the freezer after I made them in March, and they defrosted and reheated very nicely. I served them with tomato sauce and they were great.
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