Tofu and Zucchini MeatballsNotes:
These make around 28 meatballs.
You can easily play around with the flavouring depending on what you have
I often like to finely grind some almonds/pecans/walnuts and add as well for a slight nutty texture.
Instructions:
whiz the following until fine
1 onion
2 cloves garlic
1/4 cup parsley
then add the following and whiz until the tofu is a fine mince type texture
500g firm tofu
1 egg
2 tbspn tamari (or soy sauce)
Add these remaining ingredients and put on
. I find I usually need my spatula to help it along
1 cup grated zucchini (squeeze liquid out)
1/2 pkt spring vegetable soup mix
1 cup breadcrumbs
1tsp mixed herbs
add a little milk if mixture seems a bit dry and won't roll into a ball well.
Roll tablespoons of mixture into balls, and flatten slightly (they bake easier that way). Roll in extra breadcrumbs.
Line a baking tray with paper. Place the balls on the tray, spary or brush with EVOO and bake at 190c for 20 minutes. Turn, spray with a bit more oil, and bake for another 15-20 minutes. Cool.
I usually freeze half the mix (there's only 3 of us) and with the other half I bring a tin of tomato puree to a simmer and drop the balls in the sauce. Heat through. I usually serve with a side of vegies
