Makes 20 to 22 meatless balls (about 7 servings of 3 balls each)
It took some sleuthing, but our East Coast spies got the recipe for the meatless balls served at kosher dairy restaurants. Matzo meal, sold in the kosher foods section of your local supermarket, adds a density that’s reminiscent of traditional meatballs.
- 1/4 cup chopped carrot
- 2 cups chopped white mushrooms
- 1/2 cup chopped green bell pepper
- 2 Tbs. chopped yellow onion
- 1/2 cup chopped celery
- 1 clove garlic
- 2 Tbs. vegetable oil
- 1/2 Tbs. dried parsley
- 1/2 tsp. ground black pepper
- 1 large egg
- 3 large egg whites
- 1 cup matzo meal (or more if needed)
- Salt to taste (if using salted matzo meal, you may not need salt)
- 6 cups prepared marinara sauce
- In food processor, finely chop carrot. Add remaining vegetables and garlic and chop to a fine paste, scraping down sides of work bowl several times.
- In large sauté pan, heat oil over medium heat. Add processed vegetables, parsley and black pepper; sauté until soft, about 7 minutes. Remove from heat, and cool to room temperature.
- In large bowl, beat egg and egg whites together until blended, about 30 seconds. Add vegetable mixture to eggs; mix until combined. Stirring constantly, add matzo meal slowly, adding only enough to form a mixture that can be shaped into balls. Using wet hands, shape mixture into balls, using about 1 1/2 Tbs. mixture per ball. Balls can be frozen at this point or simmered in sauce for 30 minutes. Alternatively, balls can be baked in the oven on a baking sheet at 325F for 40 minutes and served with sauce.
- Serving Size: Serves 7
- Calories: 238
- Carbohydrate Content: 34 g
- Cholesterol Content: 35 mg
- Fat Content: 10 g
- Fiber Content: 1 g
- Protein Content: 8 g
- Saturated Fat Content: 2 g
- Sodium Content: 786 mg