For dinner tonight I decided to try something from a new cookbook I just got called
Country Life Vegetarian Cookbook. Along with some tempting loaf recipes (I dig veggie loaves so much.) there are also a few "meatball" recipes, one of which are made with tofu. I decided to try that recipe and use them for spaghetti and "meatballs". This afternoon I made a quick marinara and let it simmer while I made the tofu balls. While they were cooking in the oven, I was able to catch the Dodgers on tv. Yes, they won! (And
Casey Blake is still my boyfriend.) Here is a picture of the meatballs cooling out of the oven.
Later on at dinner time I just reheated the sauce and meatballs and put a quick salad together with the "Sauce Rouge" dressing from the same cookbook. Sorry about the quality of photo, it got darker by this time.
It all went deliciously well. The tofu balls were very nice and surprisingly filling. They reminded me of mini tofu loaves. Three balls on top of the spaghetti and sauce was enough for me. Lots of leftovers for tomorrow!
Oooh I have this cookbook!! I made the lentil loaf, and it was lovely! I should really dig it out again.
ReplyDeleteer...the book, not the lentil loaf!
I am going to make these soon. I want, I want, I WANT!
ReplyDeleteI just found your blog and read every post. So far I want try everything!
ReplyDeleterosemary-
ReplyDeleteIf you want any of the recipes that are from cookbooks, let me know. I'll be happy to share them with you via email.
devilandmouse@yahoo.com
Kim
Nice balls! Seriously though, they look really good. The only meatballs I've made were the tofu ones from the PPK. They were good too!
ReplyDeleteLove your blog!
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ReplyDeletePlace the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. http://miginecologoonline.com http://onlineconsulta.com http://medicoporinternet.com http://elpediatraonline.com http://unmedicoonline.com http://doctorporinternet.com http://midermatologoonline.com http://miveterinarioonline.com http://veterinarioporinternet.com http://consultspecialists.net http://consultaespecialistas.com http://losabogadosonline.es http://abogadoscolombiaonline.com http://abogadosmexicoonline.com http://abogadosespaña.com http://unabogadoonline.com http://elpsicologoonline.com http://eldoctoronline.com http://mipsicologoporinternet.com http://miabogadoporinternet.com http://consultas-de-nuestros-usuarios-consultaespecialistas.com Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
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