וועגאַנמאָפאָ טאָג #7: מאָזזאַרעללאַ-סטאַפט עגפּלאַנט מעאַטבאַללס

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ברוכים הבאים צו אן אנדער ינסטאָלמאַנט פון וועגאַנמאָפאָ 2013, די וועגאַן חודש פון עסנוואַרג. VeganMoFo is the extraordinary event where hundreds and hundreds of bloggers commit to posting about vegan food for the entire month! Check out some of the other blogs participating!!

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Today we are going Italian with meatballs! I made these a while ago but I’m just getting around to posting it. Pretty much any recipe you have for your favorite veggie burger can be turned into meatballs. Just make them smaller. One of my favorite burgers is my Eggplant Burger – the one I used to make my now infamous Eggplant Crunchburger during last year’s VeganMoFo.

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Whenever I get an eggplant, I’m tempted to make those burgers but then I thought, why not make them smaller so I made mozzarella-stuffed eggplant meatballs. These are so incredibly good! They are crispy on the outside, creamy on the inside. The eggplant is so creamy and flavorful, fried to give it a crispy coating. When you bite into one, you get the ooey-gooey surprise of vegan mozzarella. It’s like having eggplant parmigiana in a meatball!

eggplant meatballs (8)

These are fast and easy to make. Have them with spaghetti or as a meatball sub. Make a bunch, stick toothpicks in them and they are the perfect party food. However you decide to serve them, my Mozzarella-Stuffed Eggplant Meatballs will become your new favorite meatball. האַנאָע האָבן!

מאָזזאַרעללאַ-סטאַפט עגפּלאַנט מעאַטבאַללס

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גף, סף אויב ניצן סוי פֿרייַ קעז

מאכט וועגן 9 מיטבאָלז

 

My Mom’s Marinara Sauce (רעצעפּט דאָ)

2 Tbs. עקסטרע-צעלקע מאַסלינע בוימל, צעטיילט

1 גרויס אָדער 2 מיטל עגפּלאַנץ, פּילד און קיובד

1 שאַללאָט, פיינלי מינסט

1 cup vegan mozzarella cheese shreds

1 קלאָווע קנאָבל, מינסט אָדער גרייטיד

¼ צפּ. שוואַרץ פעפער

½ צפּ. קאָשער זאַלץ

1 Tbs. פריש פּעטרעשקע, chopped

1 גלעזל גלוטען-פֿרייַ ברויט ברעקלעך + 1/4 more for rolling

 

Prepare the marinara sauce. אין אַ גרויס סקילאַט, היץ 1 Tbs. פון די ייל איבער מיטל-הויך היץ. לייג די פּאַטלעזשאַן קיובז און סאָטיי ביז זיי זענען בראַונד און זייער ווייך, וועגן 10-12 מינוט. Make sure they are super-soft because they need to be mashed. איר קען אויך בראָטן די פּאַטלעזשאַן צו מאַכן עס ווייך.

אַריבערפירן די פּאַטלעזשאַן צו אַ גרויס שיסל. צעקוועטשן די פּאַטלעזשאַן אַרויף ביז עס זענען ניט קיין גאנצער ברעקלעך לינקס. איך נוצן אַ קאַרטאָפל מאַשער צו טאָן דעם. You could also do this in a food processor. אַמאָל איר האָבן אַ גרויס שיסל פון מאַש, לייג די שאַללאָט, קעז, קנאָבל, זאַלץ, פעפער און פּעטרעשקע. פאַרמישן עס אין די פּאַטלעזשאַן.

If you are using a food processor, transfer the eggplant mixture to a bowl before adding the bread crumbs. לייג די ברויט ברעקלעך. צי ניט לייגן זיי אַלע אין אַמאָל; איר ווילן צו פילן די מישן און זען צי איר דאַרפֿן אַ גאַנץ גלעזל. איך לייג ½ טעפּל פון ברויט ברעקלעך און מישן עס.

דער בעסטער וועג צו מישן עס איז נאַס דיין הענט און נוצן איין האַנט (האַלטן די אנדערע האַנט ריין) צו דזשענטלי מישן די ברעקלעך אין די פּאַטלעזשאַן. איר וועט מיסטאָמע דאַרפֿן מער ברעקלעך אַזוי לייגן אנדערן ¼ טעפּל און מישן עס ווידער. איר ווילן די קאָנסיסטענסי צו פילן פעסט, ווי עס וועט האַלטן אַרויף ווי אַ בערגער. אויב עס פילז צו פייַכט, לייג די לעצטע ¼ טעפּל פון ברויט ברעקלעך. וסואַללי, איך סוף אַרויף ניצן די גאנצע גלעזל פון ברעקלעך.

שטעלן די פּאַטלעזשאַן געמיש אין די פרידזש פֿאַר וועגן 30 מינוט. Take the bowl out of the fridge and using a spoon, scoop up some of the eggplant mixture and roll it into a ball with your hands. It should be the size of a golf ball. Roll it until it feels sturdy. Place it on a plate and continue making meatballs until you use up all the eggplant mix. Spread the remaining 1/4 cup bread crumbs onto a plate and roll each meatball in the crumbs.

היץ די רוען טבס. פון ייל אין אַ גרויס סקילאַט איבער מיטל-הויך היץ. Add the eggplant meatballs to the skillet and fry them. דעפּענדינג אויף די גרייס פון דיין סקילאַט, you may need to fry them in batches. Make sure the meatballs brown on all sides. The way I do this is to pull the skillet back and forth by the handle which makes the meatballs roll around. I find this covers all the sides better than trying to turn them with a utensil. When they are browned, transfer the meatballs to a paper towel-lined plate.

Gently add the eggplant meatballs to the simmering marinara sauce. Let them cook, on a low heat, וועגן 10 minutes until they are heated through. Serve with pasta or in a sandwich.

eggplant meatballs (4)

די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.

 

 

(באזוכט 2,326 מאל, 1 וויסיץ הייַנט)

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16 רעספּאָנסעס צו וועגאַנמאָפאָ טאָג #7: מאָזזאַרעללאַ-סטאַפט עגפּלאַנט מעאַטבאַללס

  1. kristen דעצעמבער 31, 2013 בייַ 10:17 PM #

    גוט, I used the crispy rice cereal and they came out PERFECT!!!!! Thank you so much for the suggestion. They held up SO well, were super easy to roll, weren’t sticky at all and kept their shape. Even fried up better using much less oil. I can’t thank you enough! That will be my go to sub for breadcrumbs! אַ דאַנק, דאַנקען איר, דאַנקען איר!

    • ריאַ יאַנואַר 1, 2014 בייַ 1:59 PM #

      זומער! Success! 😀

  2. kristen דעצעמבער 29, 2013 בייַ 3:30 PM #

    I can’t do the yeast in breadcrumbs (have yet to find gf yeast free breadcrumbs)…..So I have to avoid it, but I never thought of using rice crumbs!! I’ll try that :). When I roast my eggplant, there’s very little mashing to do as it’s very soft and creamy, so that seems to be the same. I like oat flour for muffins, quickbreads and pancakes, but doesn’t seem to work in place of bread crumbs too well. I’ll deifnintely try the rice cereal :). Thanks for the suggestion!

  3. kristen דעצעמבער 26, 2013 בייַ 10:00 PM #

    Hi again! So I doubled up on the oat flour (to go with the two eggplant batch) and they held up a tiny bit better, but not much, and the mixture was still super wet and sticky. The texture of the ‘meat’ balls also changed a bit doubling the oat flour, not as creamy and buttery as the first batch. I’m stuck as to what to use in place of the breadcrumbs to get a more workable mixture. I did roast he eggplant this time as well, do you think sauteeing it dries it out a bit more? All that being said, I’ll deal with fighting with the sticky mixture and use less oat flour because they taste PHENOMENAL and the texture is amazing! Everyone who’s tried them has asked for the recipe! :).

    • ריאַ דעצעמבער 29, 2013 בייַ 1:40 PM #

      Hi Kristen, I’m not sure what to tell you. The burgers/meatballs come out perfectly when you follow the recipe. Sauteeing the eggplant makes it soft and decadent, the bread crumbs are a binder as well as adding that taste of eggplant parm. I’m not a fan of oat flour at all. Why don’t you want to use breadcrumbs? How about rice crumbs? I take rice cereal and pulse it in the food processor and it becomes like panko bread crumbs.

  4. kristen דעצעמבער 16, 2013 בייַ 3:58 PM #

    Thanks for the response! יאָ, I think my eggplants were definitely largish medium, hahaha. I rolled them in oat flour and they had a great crunchy exterior. Man, were they good. We ate the last three cold later last night and oh boy! yum! I want more, ווי רעכט איצט :). I have one more largish medium eggplant in the fridge, maybe I’ll try following the recipe as written using just the one to see how they turn out (the horror! ;)) – then I’ll have a better idea of large vs small/medium eggplants. These ones just seemed smaller than what I usually get. I roasted my eggplants too instead of cooking them in the pan, they had great flavour. I should have not been so scared and just added more oat flour, haha. I can’t wait to try these as burgers. I did leave out cheese as well, which I forgot to mention. We don’t like Daiya at all (or any of the vegan cheeses available), so I make my own vegan melty mozzarella and I was far too lazy to do it too, :). I CANNOT wait to have them for our holiday dinner! MMmmmmmm.

  5. kristen דעצעמבער 12, 2013 בייַ 8:01 PM #

    I send you a virtual ‘taste’ 🙂

    • ריאַ דעצעמבער 13, 2013 בייַ 2:31 PM #

      זומער!

      • kristen דעצעמבער 15, 2013 בייַ 9:22 PM #

        גוט, so here’s your virtual ‘taste’ : warm, געשמאַק, savory, tender meat triangles (I’ll explain in a minute ;)) sitting on a bed of rice drizzled with homemade sweet and sour sauce (we made ours extra healthy by using dates and coconut sugar to sweeten it, soooo goooood!), די. Are. DELICIOUS!!!! I did have one small issue and this is where the triangles come in, as I mentioned above, I did use oat flour. While they tasted AHHHHMAZING, even after I added the cup of oat flour, my ‘dough’ was still very moist, I was too scared to add more flour as I didn’t want to ruin the flavour, sooooo, my little balls kinda flattened on each side when I flipped them and made triangles. There was no way they were gonna roll around the pan, hahaha. I used two medium eggplants – I’m wondering if maybe that was the trouble or if the oat flour just stayed kinda wet (as it does). The mixture made a huge mess of my hands, haha. Any suggestions on what I could try next time? Maybe half oat flour half rice flour or chickpea flour? Or maybe just add more oat flour? I would prefer not to use gf bread crumbs as the yeast in bread really bothers my stomach. Thanks in advance for any suggestion you may have. If I’m stuck with meat triangles, that’s ok too, they’re still on the menu as our main course for Xmas with vegan gravy and gf vegan biscuits. יום! Thanks for such a delicious recipe! טאַקע, this might be important too, I got WAAAAAAY more than 9 meat balls, I think we got 16 golf ball sized ones. Maybe my medium eggplant is a lot bigger than your medium eggplant. Hahaha.

        • ריאַ דעצעמבער 16, 2013 בייַ 2:32 PM #

          טאַקע מיין גוטסקייט, that sounds delicious, triangle or not. איך טראַכטן 2 eggplants may have been the reason. I should really weigh them since they are so variable. 1 eggplant or 2 small ones – so if yours were big, it was probably like doubling the recipe so all the other ingredients would have to be doubled too. I think the bread crumbs are the ingredient most used because it adds that texture from the crunch of the crumbs. But if you use flour, then I think you needed more. They should hold up as balls. I think that’s also why you got 16 delicious triangles to my 9. 🙂

  6. kristen דעצעמבער 12, 2013 בייַ 12:15 PM #

    דאַנק!! Going to do a trial run this weekend, can’t wait!! I think I’ll make vegan gravy instead of the marinara, and hubs wants to try them with sweet and sour sauce on rice 🙂 Droooooool!

    • ריאַ דעצעמבער 12, 2013 בייַ 2:27 PM #

      יום! You’re sending some to me, רעכט? 🙂

  7. kristen דעצעמבער 11, 2013 בייַ 10:51 PM #

    הי עס! These look amazing!! Do you think I could use oats or coursely ground oats/ oat flour instead of gf bread crumbs? I’m thinking of making these as our entree for xmas. 🙂

    דאַנק!

    • ריאַ דעצעמבער 12, 2013 בייַ 12:44 בין #

      Kristen, I’m sure you could. Use whatever you usually put in meatballs. I would go ground so you don’t taste them. My mom always put bread crumbs so that’s why I do that. Happy Holidays!

  8. cathy cadra סעפּטעמבער 9, 2013 בייַ 7:33 PM #

    א “rescued husband”!!!!!!!! That’s too funny! Your recipes are so great Rhea~ Everyone in the house loves them. I didn’t know you had lost all that weight. Good for you! I wish I lived near you. You are someone I would love to be around. So sweet and creative and talented- You inspire me

    • ריאַ סעפּטעמבער 9, 2013 בייַ 10:57 PM #

      אָ, Cathy, I wish you lived near me too! We would be great friends, איך בין זיכער! You’re so sweet. ליבע איר <3


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