Best Mock Meatballs Recipes

SLOW COOKER/CROCK POT MOCK SWEDISH MEATBALLS

Steps:

• 1. In a 6 quart slow cooker, mix the can of soup with the beef broth, onion soup mix, and steak sauce. Stir well.
• 2. Add the frozen meatballs and cook on low for 6-8 hours or on high for 3-4 hours. Stir every hour on low heat or every 30 minutes or so on high heat.
• 3. When the meatballs are close to done, prepare the egg noodles as directed on the package. Drain and set aside.
• 4. Stir the sour cream into the meatballs. Either mix the noodles and meatballs together or serve the meatballs on top of the noodles.

MOCK MEATBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a mixing bowl combine pecans, cracker crumbs, cheese, garlic powder, onion powder, parsley and eggs. Mix until all ingredients are combined.
• Shape batter into walnut-size balls. Bake for 9 to 12 minutes, or until browned.

MOCK MEATBALLS

Steps:

• Add first 6 ingredients to bowl and mix well.
• Add the cottage cheese, onion and eggs,.
• Let stand 10 minutes (crumbs and oatmeal will absorb moisture)
• shape into 1 1/2 inch balls.
• Arrange on ungreased 9 x 9 inch casserole
• In a bowl, mix together the soup and water.
• Pour over balls.
• Cover and bake at 350F for 45 minutes
• Remove cover and bake another 30 minutes until balls are slightly browned.

EMERIL'S MOCK MEATBALLS

Steps:

• Preheat oven to 350°F.
• In a small sauté pan, over medium heat, add the olive oil, when hot add the garlic and onions and cook for 3 to 4 minutes or until the onion is soft and translucent. In a large heat resistant bowl, combine the onions and garlic with the textured vegetable protein and the Parmesan cheese, basil, oregano, crushed red pepper, salt, Worcestershire and all purpose flour; mix well. Add the water, bit by bit, until the mixture is damp and can hold its shape.
• Shape the meatballs, either using a medium size ice cream scooper or with your hands. Meatballs should be about 1 ½ inches. Place the meatballs on a greased baking sheet and brown them in the oven, about 20- 25 minutes. Alternately, the meatballs can be browned in a sauté pan with a little olive oil, rolling them in the pan in order to keep their shape.
• Serve with warm marinara sauce, pasta and grated Parmesan cheese.

EMERIL'S MOCK MEATBALLS AND MARINARA SAUCE

Steps:

• 1. Preheat oven to 350°F. 2. In a small sauté pan, over medium heat, add the olive oil, when hot add the garlic and onions and cook for 3 to 4 minutes or until the onion is soft and translucent. In a large heat resistant bowl, combine the onions and garlic with the textured vegetable protein and the Parmesan cheese, basil, oregano, crushed red pepper, salt, Worcestershire and all purpose flour; mix well. Add the water, bit by bit, until the mixture is damp and can hold its shape. 3. Shape the meatballs, either using a medium size ice cream scooper or with your hands. Meatballs should be about 1 ½ inches. Place the meatballs on a greased baking sheet and brown them in the oven, about 20- 25 minutes. Alternately, the meatballs can be browned in a sauté pan with a little olive oil, rolling them in the pan in order to keep their shape. 4. Serve with warm marinara sauce, pasta and grated Parmesan cheese. Yield: 20 meatballs, 4 servings Basic Marinara Sauce Ingredients: 1 tablespoon olive oil 2 garlic cloves, peeled and minced 1 teaspoon crushed red pepper flakes 1 medium onion, peeled and thinly sliced 1 teaspoon Italian seasoning 2 (28-ounce) cans diced tomatoes in juice 1 (28-ounce) can tomato puree 2 tablespoons chopped fresh basil leaves 2 cups low sodium vegetable stock Method: 1. Heat olive oil in large Dutch oven over medium heat. Add garlic, red pepper flakes and onion and cook, stirring, until tender, 5 to 6 minutes. Add the Italian seasoning and cook for 30 seconds. Add the diced tomatoes with juice, the tomato puree, basil and vegetable stock. Stir to blend and reduce the heat to low and simmer for 1 hour. Yield: 2 quarts

MOCK MEATBALLS

Steps:

• Mix all ingredients (in any order) with cooking fork until well mixed and very crumbly. You will have the proper consistency when you grab a handful, squeeze it together, and it remains a ball in your hand. If it does not want to stick together, add additional egg white, mixing well and testing until you have the proper consistency. (If too wet, add extra dry bread crumbs.)
• Press and form the mixture into round balls and place on greased cookie sheet (or use parchment paper) for best baking results.
• Bake at 350 for 20-25 minutes. Makes 12 small meatballs.