Yup, you’ve read that right. I guess, mathematically, that would leave just “Balls” but naming this recipe “Balls” was simply out of the question.
Inspiration for Meatless Meatballs came from childhood memories. In my youth, when it came to Italian food, only one image ever came to mind – Spaghetti with Meatballs!! Of course, I’d never actually eaten spaghetti with meatballs but that didn’t stop me from singing (yelling) the song “On top of spaghettiiieeeeeee, all covered with cheeeeeeeese, I lost my poor meatball, when somebody sneezed.” on repeat every Italian night. (My poor mother…she’s a saint.)
I’m on a mission to recreate those meat recipes in a way that I can enjoy them too 😉 This recipe makes a lot of meatballs so I like to make them ahead and freeze them until I’m ready to use them.
Hope you enjoy!
|1 tbs Extra Virgin Olive Oil|
|1 Vidalia/Sweet Onion, finely diced|
|2 Cloved Garlic, minced or grated|
|1-2 tsp Salt, Freshly Ground Black Pepper and Crushed Red Pepper to taste|
|1 tsp Anise Seeds|
|1 package (12oz) Morningstar Beef Crumbles (or other brand)|
|1 Large Egg|
|1/2 cup Parmesan, freshly grated|
|1/4 cup Parsley, finely chopped|
|1/2-3/4 cup Italian Bread Crumbs|
|1 tsp Oregano or Italian Seasoning Blend|