by boulangere
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cookinginvictoria's Testing Notes:
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Expand1 small yellow onion, diced (or 1/2 large) Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
Olive oil Ask a question about this ingredient
1/2 cup walnut pieces Ask a question about this ingredient
Pinch cardamom Ask a question about this ingredient
10-12 large sage leaves, minced Ask a question about this ingredient
1/2 cup Panko (or your own breadcrumbs, or leftover quinoa, rice, or risotto Ask a question about this ingredient
15 ounce can garbanzo beans, drained & rinsed Ask a question about this ingredient
Zest of 1 lemon (Meyer, if possible) Ask a question about this ingredient
1 large egg Ask a question about this ingredient
Sea or kosher salt & pepper Ask a question about this ingredient
1 head cauliflower divided into small florets Ask a question about this ingredient
24 ounces chicken or vegetable stock (your own is best, but a good organic one will do) Ask a question about this ingredient
2 generous handfuls spinach, stems removed Ask a question about this ingredient
Juice of 1 lemon (Meyer, if possible) Ask a question about this ingredient
Additional chicken stock if needed for consistency Ask a question about this ingredient
Sea or kosher salt and pepper Ask a question about this ingredient
Olive oil for garnish Ask a question about this ingredient
Crumbled Feta cheese for garnish Ask a question about this ingredient
Chopped fresh Italian parsley for garnish Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepA note about lemons. When I suggest that you use Meyer lemons if at all possible, it is because of their tender zest, the sweet tones in their flavor, and their smaller size, all relative to regular lemons. That said, they aren't available year-round. If you need to substitute regular lemons, using half as much of both the juice and zest where called for. Also add the zest and juice of a quarter orange to add back some of the sweetness lost if Meyers aren't available. And if the flavor is still just a bit too tart, simply dilute it with some additional stock. Bon appétit!
Ask a question about this stepFilm the bottom of a medium skillet with olive oil and place over medium-high heat. Add the onions and a good pinch of salt. Sauté until softened. Add the garlic, walnut pieces, cardamom, sage leaves and Panko (or bread crumbs). Sauté, stirring often, until walnuts and garlic are fragrant, and Panko takes on a toasted color, about 8-10 minutes.
Ask a question about this stepTransfer contents of skillet to bowl of a food processor. Add the garbanzo beans and lemon zest, and pulse until well blended, but not puréed. Add the egg and pulse until nearly a paste-like consistency. Season to taste with salt and pepper.
Ask a question about this stepLine a baking sheet with parchment. I use a small ice cream scoop that’s about 1 1/2” in diameter (#30) to scoop the “meatballs.” If you don’t have one, use a soup spoon to scoop up about the same amount, and roll them between your palms to round (you may need to dip your palms in some flour). You should get 16, and they will fit on one baking sheet.
Ask a question about this stepBake for 25 minutes, rotating at the halfway point. They want to be a bit firm, and have a nice crust on the outside. While they are baking, prepare the soup.
Ask a question about this stepTrim the cauliflower. Quarter the larger florets. Add the cauliflower florets and the stock to a soup pot. Bring to a boil, then cover the pot and reduce heat to an active simmer. Cook until they are very tender (pierce a stem with a paring knife), about 15 minutes.
Ask a question about this stepWhen cauliflower is very soft, add the spinach. Replace the lid and steam until spinach has wilted, about 5-7 minutes more.
Ask a question about this stepRemove the pot from the heat. This is a job for an immersion blender. Add the lemon juice and purée the sauce right in the pot until it is as smooth as possible. Add stock as needed; the consistency wants to be pourable, not thick. Alternatively, use a food processor, or a blender. Though if the latter, be careful, as hot liquids tend to take on a life of their own in a blender. Season to taste with salt and pepper. Re-warm if necessary before serving.
Ask a question about this stepServe in pasta bowls. Pour a couple of ladles of soup in the bottom of each one. Think shallow end of the pool; you don't want the meatballs to drown. Add 3 or 4 meatballs. Drizzle a bit of olive oil over, garnish with Feta, and please don’t forget the parsley!
Ask a question about this stepServe with some good bread so you don’t leave a drop of sauce behind.
Ask a question about this stepI used a Meyer lemon, placidplaid, which tends to be more sweet and less tart than a conventional lemon. They're also usually quite a bit smaller than a regular lemon. Thanks for your response; I'll amend the recipe to explain the difference. I'm glad you enjoyed it.
Thank you, Sagegreen. It all comes together in about an hour, and the "meatballs" freeze perfectly. I hope you enjoy it!
Thank you, CIV, for such a thoughtful review. I am delighted you all enjoyed it so much. It's a permanent part of my repertoire now, too.
We made the 'meatballs' tonight, as patties -- not only did it taste good, but the cooking aromas from the onions et al set the taste buds up nicely. We had them with Panfusine's lemon rice and some plain yogurt and a cilantro chutney. This looks like a staple, with endless possibilities.
Still have to make the soup. I'm in the mood to eat soup, not to make it!
Oh, so glad to hear, Susan. I LOVE your serving combination!
This sounds comforting, delicious, and passable to my confirmed meat addict. The glimmer of hope is he loves falafel, and I may have to call these by that name to get them pass the taste test. No matter - I get to enjoy them for what they are.
They have a great "meaty" texture, and call them whatever you like!
This sounds lovely, boulangere. I can't wait to try it.
I just finished reading your comment below about multiple entries, Lol.
LOL! I'm still giggling over it. I hope you enjoy it, and thank you gingerroot.
This sounds lovely, boulangere. I can't wait to try it.
This sounds lovely, boulangere. I can't wait to try it.
Yum yum boulangere! I love the ' meatballs' ! Can't wait to try this out.
Thank you, I hope you enjoy it.
I love the idea of these meatless meatballs.
Thanks, FM! They'd been on the so-to-speak drawing board for a while. I'm going to try them next as patties, as susan g suggested.
Though, honestly, the soup part will take your breath away.
This sounds great, I have been looking for a veggie patty/meatball recipe and here it is. Copying to evernote and will make it. Timing it so I can enjoy with a slice of Italian Boule!!
This had been a goal for a while. I even had leftovers, quartered, on top of a salad today. Can't wait to see your boule! Hopefully this won't post 4 times.
I will email a picture to you when its done tomorrow. I can't wait to make it.
I gave a loaf away and froze another. BTW, it freezes very well.
I think they'd be great! You'd want to make them a bit larger, I imagine ; )
I think they'd be great! You'd want to make them a bit larger, I imagine ; )
I think they'd be great! You'd want to make them a bit larger, I imagine ; )
I think they'd be great! You'd want to make them a bit larger, I imagine ; )
The nuggets sound great! Some have called these meatless-balls 'neat balls.'
And how do you think they'd work as pan fried patties?
Dan is the founder of Kitchen Options
The only comment I'd like to make is that the juice of a whole lemon in the soup was too much. It drowned out the other flavors. Otherwise very good if a bit time consuming.