Vegetarian Cocktail Meatballs Food

VEGETARIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Mix eggs, bread crumbs, walnuts, Cheddar cheese, onions, cottage cheese, oil, garlic, basil, and salt together in a bowl with your hands until thoroughly blended. The batter will be very stiff.
• Chill mixture in the refrigerator for 1 to 2 hours.
• Roll into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven for 8 minutes, turn meatballs, and continue to bake for another 8 minutes.

VEGETARIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
• Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
• When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
• In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
• Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
• Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
• Preheat the oven to 350 degrees F.
• Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
• Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
• Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
• Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
• Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

VEGETARIAN COCKTAIL MEATBALLS

Steps:

• Pour chili sauce, beer & sugar into a large pot over medium-high heat. Stir well for all ingredients to combine thoroughly. Once a bit bubbly, reduce heat to low and add meatballs. Gently stir and let simmer on low, stirring occasionally for several hours or until sauce becomes very thick. The longer it cooks the more flavorful the meatballs become. Serve with toothpicks.
• *If you do not have chili sauce you can use 1 12 oz. bottle of ketchup plus 1-2 teaspoons chili powder to taste.
• **You can also use a jar of jelly(grape, currant, apple etc.) in replace of some of the sugar for a little more complex flavor.

COCKTAIL MEATBALLS

Steps:

• Mix all meatball ingredients and gently shape into 1 1/2 inch balls.
• Melt shortening in large skillet and brown meatballs.
• Remove meatballs from skillet and pour off fat.
• Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted.
• Add meatballs and stir until thoroughly coated.
• Simmer, uncovered, 30 minutes.
• Serve in chafing dish.

VEGETARIAN "MEATBALLS"

Steps:

• preheat oven to 350f.
• mix spices and gluten with dry bread crumbs. separately mix broth cube with hot water.
• stir together ground round, egg, and cheeses. add the strong broth mix and the bread crumb mix and stir well. let sit for a few moments for liquid to soak into powders.
• form into 1-2" balls and place on a greased cookie sheet. bake for 25min, turning once during cooking.
• simmer in your favorite pasta sauce while your spaghetti cooks and serve with cheese and garlic bread.

VEGETARIAN "MEATBALLS"

Steps:

• Preheat oven to 450 degrees.
• Place imitation hamburger and imitation sausage in a food processor and process until finely ground.
• Remove "meat" to a bowl and combine with remaining ingredients.
• Form into 16 "meatballs" and place onto oiled cookie sheet.
• Spray or brush with cooking oil and place in oven.
• Bake until lightly browned approximately 20-30 minutes.