Finally, time to enjoy the zuccha of my labor. Instead of store-boughts these zuccha balls are sure to please. Well, please me at the very least.
For the record, I despise having to put “quotes” around words like “meat”.
ZUCCHINI “MEAT” BALLS
–large mixing bowl
–cucchia(d) or large scraper
–large fry pan or wok
–tongs for turning balls while frying
–large Pyrex container
–1 large zucchini,cored of seeds and pulverized in queez
–1 small zucchini, cored of seeds and finely diced
–1 medium onion, pulverized in queez
–4 medium baby-bella mushrooms, finely diced
–5 cloves of fresh garlic, minced
–1/4 cup fresh chopped parsley
–1/8 cup fresh chopped basil
–2 cups of dry bread crumbs (unseasoned)
–1 1/2 cups of TVP
–1/4 cup of white quinoa
–1/4 cup of nooch (nutritional yeast)
–5 generous squirts of Bragg’s liquid amino
–2 TBS Gravy Master (for color)
–1/2 cup organic tomato ketchup
–Egg-replacer, slurried into the equivalent of 3 eggs
–2 TBS garlic powder
–sea salt to taste
–several grinds of fresh cracked black pepper
–extra virgin olive oil for frying/baking
Queez the zuccha and onions to a pulp – it will get wet.
In large mixing bowl combine the pulpy veg slurry with the bread crumbs and half of the TVP. Stir thoroughly. Add mushrooms, parsley, basil and diced zuccha to the mixture. Season with dry ingredients.
Add the ketchup, egg replacer and Bragg’s along with remaining TVP, nooch and dry quinoa. Mix thoroughly and let it sit for about 30 minutes so the TVP and quinoa can hydrate.
With your hands form the mixture into tight 2.5″ balls.
In a large fry pan/skillet/wok heat a few drops of oil over medium flame. Lower the heat and start frying the balls in batches (adding more oil when needed, but do not saturate them in fat). Make certain that all the “wet” areas are browned, reshaping them back into balls with the tongs as you gently turn.
Pre-heat oven to 250*. Transfer balls to a lightly-oiled Pyrex container and bake them off for about 45 minutes.
Yields approximately 2 dozen meatless balls.
Ladle lots of gravy atop and serve alongside your favorite pasta. Better still, refrigerate overnight, throw them on nice, crusty rolls and make them into grinders for lunch the next day.