Veggie meatballs

original post: http://greedygirlcooks.blogspot.com/2015/04/saucy-non-meatballs.html

Ingredients

Makes 13 1.5 diameter meatballs

1 ½ lb Mushrooms

1 small onion

3 tablespoon butter

1 tablespoon oil

¼ teaspoon salt

2 garlic cloves shredded

2 ½ cup panko breadcrumbs

1 ½ cup shredded carrots

2 eggs

¼ teaspoon black pepper

½ teaspoon ground allspice

½ teaspoon smoked paprika

½ teaspoon salt

2 tablespoon oil (for frying)

Sauce

½ cup honey

1 ¼ teaspoon soy sauce

1 tablespoon tomato paste

1 tablespoon shredded ginger

Instructions

For the sauce

For the non-meatballs

Chop the mushrooms and the onions
In a pot melt the butter and oil
Sauté the mushrooms and onion until all the liquid has evaporated then stir in salt and shredded garlic and remove from the heat.
lightly blend the mixture in a food processor or roughly chop into finer pieces then set aside to completely cool
Shred carrots
In a dish combine breadcrumbs, carrots, eggs, black pepper, allspice,smoked paprika, salt and sauté mushrooms
Thoroughly mix together so the breadcrumbs become soft and the mixture sticks together when pressed
Form into small ball shapes by pressing together
Fry on all sides for an even brown color. Remove from the frying pan and coat each ball in the sauce before serving

Greedy Tips:

If you want to really trick some meat eaters you can add 1 tablespoon of browning food coloring to the mix and make sure it colors all the breadcrumbs
Refrigerate for an hour up to over-night once you have combined the ingredients. This can help with attaining a meat like texture develop flavors and the mixture will form the balls more easily.
You can substitute 1 ¼ cup of panko for ground oatmeal, so it would use 1 ¼ oatmeal and 1 ¼ panko
the non-meatballs burn very very easily make sure to keep watch and turn the flames to medium
for the sauce use one that is rich dark and flavorful