Lord, y'all. I have been trying to make vegetarian "meatballs" outta mushrooms for quite some time, and dangit if those 'shrooms don't want NOTHIN to do with no balls. My recent third and fourth attempts at mastering the concept yielded some interesting results--the third batch came out looking like sausage patties, while the final batch, the closest in shape to real meatballs as of yet, tasted too bready--nothing I'd bring to a social event, that's for sure.
The base for these meatballs has remained the same: tons of baby bellas and a healthy dose of walnuts. There's generally wheat germ involved to up the texture quotient, and sometimes a little egg and parmesan. A few other ingredients have made guest appearances--whole wheat flour, fresh herbs, some skim milk.
My goal has been to create a soy-free, veggie-based meatball--preferably a vegan one--that could stand front and center in an Italiany meal or class it up on an hors d'oeuvres platter (they're pictured atop thinly-sliced steamed zucchini and squash, with a little tomato sauce and mozzarella.) My experiment will continue, gosh darnit, until I figure out the texture/flavour conundrum! Suggestions are welcome...
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wow those sound great, i had something like this at a vegan cafe in philadelphia a while ago and havent been able to recreate them. I wonder how much and what kind os oil you could use to hold them together?
ReplyDeletehmmm, an interesting point. i've been using olive oil in small amounts to keep the fat content down. perhaps low-fat mushroom meatballs that hold together well in the shape i want are a little much to expect...
ReplyDeleteIt looks so delicious.
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hey hillary, i think you're on the right track with the fat content. when i make meatballs from my grandmother's tried and tested recipe we always use 80% ground beef and never the lean. sure a 1/4 cup of bread crumbs are thrown in by that's just to give the fat something to cling on to. every time i've tasted a vegan/vegetarian alternative to meatballs it has been dry and unappetizing. all you have to do is acheive what no one else before you has been able to do and find a vegetable with enough fat content and good taste to make "meatballs". i'm by no means an expert but i believe it's almost impossible to make meatballs and keep the fat content down. fat isn't inherently bad, it's bad when you eat tons of it every day. don't starve yourself, eat fat, but only as a treat once every few days. i'll try to think of some alternatives....
ReplyDeletethanks, pz. you make an excellent point about fat not being inherently bad...it's a refreshing reminder!
ReplyDeleteWhat about adding cooked sticky brown rice? I'd try short grain, cooked with plenty of liquid & stirred occasionally while cooking to release more starches. I think it would compliment the flavor of portabellas. And/or maybe a little mashed beans would serve as a bonding paste? Beans & rice together would add a protein punch. I do think the egg is important to hold things together but also keep them light. I think a little fine bread crumbs can help hold extra moisture and give the egg something to work with. I'm looking forward to trying your final recipe!!
ReplyDeleteGREAT suggestions. my enthusiasm for experimenting has been revived!
ReplyDeletexo