Homemade Vegetarian Meatballs (Parve and Pesachdik)

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    I am trying not to use as many veggie crumbles products as of late, due to their being highly processed.

    I discovered the following recipe and it works wonders. I used it over Pesach, and it worked great in vegetarian matzah lasagna, moussaka, veggie liver, veggie stroganoff, and many other dairy dished over Pesach. I made the meatballs ahead of time, and when I needed a more chopped meat-type product, I crumbled them up.

    2 Tbsp. olive oil

    12 oz. baby bella (or portabello) mushrooms, chopped

    2 medium onions, chopped

    6 hard-boiled eggs, chopped

    1 Tbsp. kosher salt

    2 tsp. freshly ground pepper

    1 cup whole wheat matzoh meal

    12 oz. chopped walnuts

    4 large raw eggs, lightly beaten

    Stir in the other half of the chopped raw onions and the rest of the meatball ingredients. Refrigerate mixture for at least one hour.

    Form small meatballs (I use a 1-1/2-inch ice cream scoop to portion) using wet hands and fry in about an inch of a blend of olive and vegetable oil.

    ☕ DaasYochid ☕

    Why is it in the michig recipe category?


    Because it goes well for milchig meals. It’s not a side dish, despite technically being parve. People use veggie meat for dairy meals.


    That’s a lot of eggs for a vegetarian recipe, even for chag ha-cholesterol.

    ☕ DaasYochid ☕

    There needs to be a parve main dish category. I think I’ll write a scathing letter to the FJJ.


    This dish is so good that I use it year-round as a vegetarian meat recipe. The original recipe called for it to be used with a sweet and sour sauce with raisins, but it’s versatile. I’ve even used Italian seasonings, parsely, garlic, red pepper flakes, and pecorino romano cheese to make these into Italian meatballs. (Over Pesah this year, I did so, and enjoyed meatballs and sauce with cake meal pasta).


    The meatballs sound great, and not too complicated either. I don’t know how you can stand KFP pasta, though.


    I make my own pasta for Pesah.

    A blend of cake meal, extra virgin olive oil, salt, and eggs. Use potato starch to dust, and make the pasta using the well-method. It comes out light and soft, and not unlike fresh pasta that contains hametz in terms of flavor. I made a large batch this year, and with the vegetarian meatballs, eggplant, an antipasto of roasted red peppers, asparagus, artichokes oreganata, and provolone, and a nice, rich sugo and a glass of Barbera d’Alba, we had a delightful Pesah lunch on the second day.

    I also used to be able to purchase a corn pasta from Eretz Yisrael in Holon on Kings Highway (obviously only good for those who are ochlei kitniyot) that was delicious. One of the benefits of having a Sepharadi father.


    Does it really taste like chametz pasta? I’m skeptical, but maybe I’ll try it next year!


    It tastes close enough. The 5 of us who ate it this year thought it was enjoyable enough. It is labor intensive, though, but I start preparing for Pesah 2 weeks in advance.


    Can you post the recipe?


    I don’t really have one. My grandmothers and aunts and great-aunts on both sides never used recipes. I eyeball things, and the results are always good. I have no family recipes, just ingredient lists, whether it was my mother’s nonna’s ravioli recipe (written in Italian) or my dad’s jaddah’s recipe for bazergan, sambusak, or djajeh (written in Arabic, from Syria). Sorry.


    Getting hungry here…

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