...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.