...because I want everybody to enjoy my balls!

[felicula]

Meatless Balls

Ingredients:
1 package of extra firm, coarse tofu (I used the Wegmans brand)
2 eggs
1/2 tsp salt (I used a mounded half teaspoon)
2 tsp all-purpose flour
2 tsp cornstarch
6 tbsp breadcrumbs (I used matzoh meal, since I have it on hand)
1/4 tsp garlic powder
1/2 tsp summer savory

I prep the tofu by draining it, wrapping it in several layers worth of paper towels. I set it on a clean dishtowel on top of a cutting board to drain of excess water. I use a heavy book on top of a plate as a weight to squeeze out the extra water and set it aside for 2 hours.

With the tofu drained, I broke it into smaller pieces into a food processer. I added the rest of the ingredients and whirred it, stopping to scrape down the sides a couple times until it was thoroughly mixed. Then I dampened my hands and formed the mix into balls. It doesn't really matter what size you make them but I generally aim for 1" to 1 3/4" diameter.

Boil about 8 cups of water or more. I usually salt the boiling water a little as well. If you set the water to boil before shaping the balls, it will likely be boiling or close to it by the time they're ready to go in. I usually drop them one-by-one, then set a timer for 7 minutes after they're all in the water. Keep an eye on the water temperature. It likes to boil over if I leave it on high.

This recipe is really rather versatile. I've made it with a variety of meats as well as tofu. It can gracefully work with a number of seasonings too. Leave out the garlic and savory, add some ginger to the cooking water, and serve it with a nice teriyaki sauce. Add some red pepper flakes and spice it up a bit. They work with a simple pasta and sauce, alone, or just about any way meatballs can be used.

I adapted this recipe from a recipe for tsukune (chicken balls popular at yakitori bars) in Japanese Cooking by Emi Kazuko with recipes by Yasuko Fukuoka.

Comments

[phoenixsong]

What size package, for those interested?

And about how much meat to the proportions, for those of us not so much on the tofu?

[blackfelicula.livejournal.com]

The recipe calls for 11 ounces of meat, but it's been rather flexible on that in my experience. I'm used to being given random game meat from my in-laws which isn't labelled by weight, necessitating a bit of guesswork.

Yesterday I actually made a double recipe worth. I don't still have the packages from the tofu, though, so I'll have to wait until I buy more (within a couple days) to post the exact weight per package.

I can't stress enough how versatile this recipe is. I've used it with chicken, turkey, venison, and caribou. Of all of them, the tofu made a mix that was easiest to handle.

I've used it for regular old pasta with tomato sauce and meatballs. I've got a sweet-and-sour meatballs recipe based on golden mushroom soup that they go great with. I'd just as soon eat them one by one without any further embellishment.

My only warning is that some of the frozen ground meats have too much water in them and need more breadcrumbs / flour / crackermeal or whatever to absorb it. It's a recipe that is so forgiving with experimening. Feel free to play around with it to find out just how you like my balls.

Thanks!

[shimmer720.livejournal.com]

I'm definitely going to have to try that recipe, given that adrianpaendrag and I have begun our month of 'fishitarianism' as of today. (In case anyone is wondering, we're not eating meat, just fish.) Thanks a lot! :)

Re: Thanks!

[blackfelicula.livejournal.com]

Not a problem at all.

Whoops - I forgot to thank coderlemming for giving me the idea to try my balls with tofu.

I'm not vegetarian, but I am interested in a wide variety of foods, so long as mayonnaise doesn't enter into the picture. I recently tried the tofu-based pre-packaged ravioli that I'd noticed and pointed out to dawnstar and kolys. Likely within the next week I'll be attempting to make my own tofu-filled ravioli, as well.

If the mix for the meatless balls is any indication, I can probably get away with using the same recipe, except replace the coarse extra-firm tofu with "silken" extra-firm tofu, drained in the same way. I'd tone down the grain-products in it and leave out the eggs, but it should give a nice, smooth cheese-like texture. Then all I have to do is find a nice pasta dough recipe. ...or cheat and get wonton wrappers to make them in instead.

I love ravioli enough that being able to make a relatively low cost, low-fat, homemade version is a wonderful prospect.

[shimmer720.livejournal.com]

As far as tofu stuff goes, I'd have to advise not trying the tofu hot dogs. They are one of the most disgusting things I have ever had the misfortune to try to eat. Just a friendly warning... :)

[blackfelicula.livejournal.com]

I got some more tofu to make another batch today. The wegmans tofu packages are 16 ounces of tofu per package, but I'd be willing to bet their post-drainage weight is less. If anyone tries out the recipe with less tofu for the same amount of other schtuff, let me know how it turns out, how the mix handles, and how you liked the result.