Wheat Balls With Tomatoes Vegan Meatballs Aka Kibbeh Heelah Food

WHEAT BALLS WITH TOMATOES (VEGAN MEATBALLS, AKA KIBBEH HEELAH)

Steps:

• For Wheat Balls:.
• Knead with water to form into 1 to 1 1/2" balls.
• Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes.
• Check the inside of a ball to make certain that they are done. If so, they should not have clumps of flour on the inside.
• For Sauce:.
• Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes.
• Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute.
• Add to tomato sauce and simmer for half an hour.
• Pour sauce over kibbeh and serve.

KIBBEH

Steps:

• Process.
• Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 minutes Drain burghul and squeeze in hands to soften. Place the lamb or beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
• Filling - Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
• Fried Kibbeh.
• Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centers. Using your thumb, press a rounded teaspoon (or more) of filling inside. Shape into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with appetizers (mezze) and salads.
• Baked Kibbeh.
• Divide the kibbeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread all the filling over it. Flatten the other portion of kibbeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivalent in total to 1 tbs) over the top. Place in the middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil. Serve hot with salad.

KIBBEH

Steps:

• In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
• In a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
• Add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
• In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
• Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
• With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
• Cut into 4 pieces and serve hot or chilled.
• This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.

SWEET AND SOUR JELLY MEATBALLS AKA JELLY MEATBALLS

Steps:

• Put all the ingredients but meatballs into the crockpot and mix well.
• Add the meatballs and stir to coat well.
• Put the crockpot on low and let cook for 4 hours on low (if you use thawed meatballs, it'll only take a couple of hours in the crockpot, instead).
• Serve, standing back so you don't get trampled by the rush of the crowd.
• Note: We've tried other preserves and jam than grape jelly, but the sauce simply didn't taste as good; we're sticking with plain, old grape jelly from now on and will be happy with it. Also, you can use Lil Smokies or sliced smoked sausage instead of the meatballs - a lot of folks use the same sauce for either and both ways are tasty! :)
• Note 2: the above makes a lot of sauce, a good deal of which will be left over when the meatballs have been eaten. I've found that having a *lot* of sauce is of real benefit when making meatballs in the crockpot - the meat remains nice and moist.

VEGAN MEATBALLS (NO TVP OR SOY)

Steps:

• preheat oven to 350 degrees F.
• combine all ingredients in a bowl. With your hands bruise/mash the lentils a bit, but not to the point that there all mushy.
• using a small ice cream scoop (or with wet hands) roll out golfball sized balls. (slightly smaller).
• *continue to dampen hands when doing this -- the mixture is sticky.
• place on a lightly oiled cookie sheet and bake 15 minutes.
• Turn over and bake an addional 15 minutes.
• Serve topped with a nice vegetarian/vegan marinara.