Fake Meat Italian Meatballs

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Adapted from a meaty New York Times article.

Preparation time: 14 min
Cooking time: 5 min

Serves: 8

Dietary guidance: v 


2 pounds morning star farms recipe crumbles (fake beef)
1 cup fresh bread crumbs [i just crumbled some stale bread]
1/2 cup finely grated parmesan
1 heaping tablespoon freshly chopped fresh basil
1 heaping tablespoon chopped fresh parsely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil


In a LARGE bowl, mix all ingredients except olive oil BY HAND, using a light touch. Take a portion of "meat" mixture in hand, and rol between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. Then, in a LARGE, heavy pot, heat olive oil over medium-high heat. When it simmers (starts to pop), add meatballs in batches. DO NOT CROWD. This is super TRICKY, so just try a few at a time. They might break apart. Then you have hash. Hash is also good. I ate mine in a bowl. Anyhow, assuming you can keep your balls together, continue cooking until browned all over. Remove "meat"balls to a plate as each batch is finished. Let "meat"balls cool slightly; cover and refrigerate until needed. Makes damn fine "meat"ball sub or spaghetti and "meat"balls.

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