Meatless Meatballs

By: Diane Rosolen

Many years ago my then 8 year old Daughter had lightly mentioned to me while she was getting ready for bed that she had to bring in an Ethnic Food the next day. I asked her, "Honey, did you tell your Teacher what you were contributing to the Feast Table?" she said: "Yes Mommy, I told her Meatballs." I then proceeded to ask the question I most feared the answer to: "Ok Honey that is nice, how many do we have to make?" she said: "There are 2 Teachers, 1 Principal, 31 Students and their Parents."

You can just imagine the look on my face, my eyes were popped out. So we did the math and figured 100 meatballs should be enough. I could not go to the store and get all the required ingredients so, I had to get real creative here and come up with a solution and that is where the Birth of my meatless meatballs recipe was created.

6 cups Flavored bread crumbs
6 slightly beaten eggs
1 cup chopped onion
1 cup chopped parsley
1/2 - 3/4 cup grated Romano or Parmesan cheese
Salt & pepper to taste
Corn oil for frying
Bowl of water

In a large bowl mix first 6 ingredients till well blended. If the mixture seems dry, gradually add water until firm but moist enough to shape into a ball.

Heat oil and moisten hands with bowl of water on the side and start rolling balls. When egg balls are browned all around add to sauce.

Simmer in sauce and then serve.

*If you want to get creative... push a roasted garlic clove into each egg ball before frying.