Vegetarian Mushroom Meatballs With Honey Ginger Glaze Food

VEGETARIAN MUSHROOM MEATBALLS

Steps:

• In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
• Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
• When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
• Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
• Garnish with grated Parmesan or fresh parsley.

VEGETARIAN MUSHROOM MEATBALLS WITH HONEY-GINGER GLAZE

Steps:

• In a small saucepan, combine 6 tablespoons soy sauce with the honey; warm over medium-low heat. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes (you should have about 1/3 cup). Stir in 2 teaspoons ginger and 1/2 teaspoon pepper.
• Meanwhile, heat the oven to 375 degrees. Place crumbled vermicelli noodles in a small heatproof bowl and cover with boiling water by 1 inch. Cover and let stand until tender, about 3 minutes. Drain noodles, pressing to remove excess liquid. Cool and coarsely chop.
• In a food processor, pulse garlic until finely chopped. Add mushrooms and pulse just until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with bok choy, pulsing it then adding it to the large bowl. Add panko, egg, salt, cooled noodles and remaining 1 tablespoon soy sauce, 2 teaspoons ginger and 1/2 teaspoon pepper to the large bowl; mix until well blended. Form into 1 1/4-inch balls (about 2 teaspoons each; you should have about 24).
• Arrange meatballs on a greased baking sheet. Brush meatballs with half of the glaze and bake for 10 minutes. Brush meatballs with the remaining glaze, rotate baking sheet before returning to the oven, and bake until golden, 8 to 10 minutes longer. Transfer to serving plate and serve warm.