Vegetarian Greekballs in a Tomato Sauce with Feta Cheese

In a Facebook post last week I said that I would give my readers a vegetarian version of Sunday night meatballs, so I am here to deliver on my promise. My great grandmother used to make a huge Sunday night feast for dozens of relatives on a very small budget.  She had nine children who had their own children and yet she somehow managed to prepare dinner for her visiting relatives every single Sunday. I am not just talking about any old meal, but an enormous feast composed of multiple courses. She was an Italian-American, so for her this was simply how Sunday was meant to be enjoyed. The seventh day of the week was when family had the time to catch up in conversation over course after course.

This all happened before my time, but I have always romanticized that Sunday kind of love and eating in my mind. Maybe some of you still enjoy your Sundays this way and I wish I did too. I picture myself at that long dinner table with a steaming bowl of spaghetti in my face and my mouth starts to water.

Meatballs are a main staple for a Sunday feast and you may be wondering right now why the recipe I am posting calls the vegetarian version "Greekballs" instead of "Italian Balls" or something like that... First of all, Greek balls just sounds better than anything else I came up with. Second of all, I am sure that the Greeks and most people of Mediteranian descent also have a similar Sunday meal experience. Thirdly, the mint, dill and cumin really take the flavors a bit out of the Italian box and work so well with the rest of the ingredients.

This recipe should not only be reserved for Sundays! I just made it last night for a pumpkin carving party and it was a big hit. The recipe makes a lot which is good because the host of the party got to keep some leftovers. I hope that all of you love this recipe as much as I did and that you take the time to enjoy your loved ones laughing, catching up, and of course, eating.

Vegetarian Greekballs in a Tomato Sauce with Feta Cheese

Author: Michele Wolfson

All of these ingredients blended together for veg greekballs will win over even diehard omnivores. I know a few who will testify. This recipe makes a lot—leftovers are great in sandwiches, wraps, or can be reheated. Recipe adapted from Vegetarian Times

Ingredients

• Serves 12 (Makes 48 meatballs)

• Tomato Sauce

• 3 TBS. olive oil

• 4 cloves garlic, minced

• 1 30-oz. can tomato sauce

• 2 tsp. dried oregano

• Veg Balls

• 3 8-oz. pkg. plain seitan, rinsed and drained

• 1 8-oz. pkg. low-fat ricotta cheese

• 1 cup unseasoned breadcrumbs

• 1 small onion, finely chopped (1 cup)

• 1 large egg, lightly beaten

• 3 Tbs. lemon juice

• 2 Tbs. finely chopped fresh dill

• 2 Tbs. finely chopped fresh mint and parsley

• 2 tsp. ground cumin

• 1 tsp. baking soda

• ¼ tsp. ground cinnamon

• 2 Tbs. olive oil

• 1 cup crumbled feta cheese, optional

Instructions

1. To make Tomato Sauce:

2. Pour oil in pot and place stove on medium heat. Add garlic and cook for one minute. Do not let it turn brown.

3. Add tomato sauce and oregano. Simmer in partially covered saucepan 25 minutes. Season with salt and pepper.

4. To make Veg Balls:

5. Pulse seitan in a food processor until finely ground. Transfer to a bowl, and add all ingredients except oil and feta. Mash mixture with hands until the mixture comes together. Season with salt and pepper. Chill for 15 minutes.

6. Preheat oven to 350°F. Coat baking dish with oil. Scoop seitan mixture into golf ball–sized meatballs, and place in prepared baking dish. Bake 20 minutes.

7. Pour tomato sauce over meatballs, and sprinkle with feta (if using). Bake 30 minutes, or until sauce is bubbly.