Best Meatballs Italiano Ever

Today, I made one of the best things ever.  Really! And I thought to myself, oh boy, I really really should blog about this.  This is exactly one of those recipes that I do not want to forget how to make. And then, I opened my blog and noticed that the last entry I made was in 2016. Yes, a long long time ago and even though I have been taking my computer every trip I go on, having that extra blogging time just doesn't happen. So here I am today, trying not to be the overworked in daily life but slacker in the blogging area. Trust me, I'm a hard worker and recently I've been selling Vintage items and antiques (check out my Instagram @Paizlyvintage) and I've never worked so hard at manual labor, moving furniture and such. I get home and I'm sheer tuckered out exhausted! So recipe documenting has not been happening even though I cook on almost a daily basis and take pictures to post to @mydeliciousvegandiary IG. Yet however, I have not blogged. I do have plenty of drafts, but I have a lack of time to finish them. Forgive me. I am trying to forgive myself too but being this far behind in blogging just has me overwhelmed since I have recipe notes everywhere, photos on my phone, photos on my computer and nothing to show for it. 

But...

Cheers to new beginnings.

 This is much needed since my memory is now lacking with my new age of 50. (Yikes, I don't feel 50 and the sheer thought stings in my core.) I am a cook.  I love to eat.  I must blog to remember all the tasty things once again, so here we go. Welcome back Kimberly. 

Want to know what I think is so weird?  New products like "Beyond Meat" feels like a cheat.  I am used to making so many things scratch with veggies, and the time it would take to make something similar to a meatball was extensive but having a superior product like "Beyond" makes cooking so simple.  Things are really changing.  There are times that I say to myself that making a recipe with "Beyond" products isn't really a recipe but I must quiet my inner self.  Just because their product cuts my time in half, doesn't mean a recipe is not legit.  Try this recipe and you will agree.  Now is the total time to be Vegan and totally enjoy it. (Not that I didn't enjoy it before, because it has always been fun to make incredible foods, but it is now done in minimal time.)  Thank you "Beyond."  Thank you to all new Vegan companies working diligently to make even more delicious and world changing Foods. 

  

Meatballs Italiano

2 Beyond Meat, Beyond Sausage Brats

2 Beyond Meat, The Beyond Burger fresh patties

1/2 c Bread crumbs 

1/3 c Oatmeal 

1 Tbs Worcestershire sauce

1 tsp Smoke Flavoring Liquid

1 Tbs Powdered Vegan Egg 

1 Tbs Chopped Fresh Parsley

1/3 c Finely diced Onions 

1/4 c Finely diced Mushrooms 

1 tsp Soy sauce

Additional flavors:

Tomato sauce

Dash of basil, oregano, salt, pepper

Vegan Parmesan

In a large bowl, mix all ingredients by hand by squeezing until everything is incorporated. Go ahead, get on in there and squeeze it like you mean it. Once done, cover and place in the refrigerator so the flavors  can seep into the mixture and do their magic.  

I use a 2 ounce cookie scoop to make my meatballs and put onto a large platter. Next, put a little oil on your hands and roll into uniform balls and place in a skillet that's been heated with a shallow bit of oil.  Cook them on all sides for a few minutes by rolling them around the oil until all sides have browned. To make them quicker, you can also deep fry them in a large fryer for a few minutes also. 

Place cooked meatballs on a paper towel to remove some excess oil. 

To plate, add about 2 Tbs of Tomato sauce, sprinkle with a dash of spices, salt and pepper and place meatballs on top.  Add Grated Parmesan and enjoy! 

Makes about 15 meatballs.

Hey You...
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                                                   ©2019 MyDeliciousVeganDiary

Chorizo Meatballs

 

Oh my gosh...talk about amazing.  Vegan Chorizo Meatballs are the bomb.   I created this recipe out of necessity.  I'm a big juicer and I love my fresh juice but I hate the waste of pulp. Most of the time I compost it but sometimes I add it into a few baked items or freeze it until a later date.  I decided today I'd put it to good use and make this veggie pulp work for me. So thus, the Chorizo meatball was born.

 

I love these meatballs by themselves, in tomato sauce (yes, they are so flavorful that you really don't even need to flavor the sauce) or with vegan gravy.  It's your choice.  As for me, today I want a nice meatball submarine sandwich with sauce and some mozzarella style vegan cheese. Now...I'm complete!

Vegan Chorizo Meatballs

1 cup rolled oats
1 tsp garlic
1 tsp rosemary
1 tsp pepper
2 tsp salt
1 cup sauteed onion
1 cup sauteed mushroom
1-10 oz tube of Soy Chorizo
2 cups (packed) veggie pulp.  (I used beet, carrot, spinach and red bell pepper)  Your meatballs will vary in flavor if you juice different veggies.  Try to avoid veggies that are stringy like celery but a little won't hurt.

 

In a food processor, blend oats,  and first four spices until mostly pulverized. Add the rest of the ingredients and combine for about a minute.

 Roll into small balls and place about an inch apart on a cooking sheet. Bake at 350 degrees for 12 minutes. Makes approx 32 meatballs.

Serve or cool and freeze.  To Freeze, freeze on a small cookie sheet or plate and once frozen, place in a container or Ziploc bag and place back in the freezer.

 

 

 

So tell me...How are YOU gonna eat your meatless Chorizo meatballs?