This is one of my favorite recipes to make. I remember the time I spent with my mom making these meatballs. We would stand over the stove rolling them and frying them together. We would talk about the day and the current events that were happening during that time. This is a special time and a great memory I have with my mom.
Even though my mom was not a culinary chef and worked more hours than she could cook, I have learned some of the most important lessons under her wing in the kitchen. One great lesson I learned was honoring the kitchen table. Seriously? Its just a table. Nope. I was told that we sit as a family and eat at this table. We don’t leave when someone is talking and we respect the person who made the food and show this by not being wasteful. This table was a family table, even when some nights it was only my mom and I.
My mom is no longer here for me to make memories with, but to have the ones I got, mean more to me now than ever before. The original recipe for Vegetarian Italian Meatballs was hers. Since becoming vegan I had to find a way to alter it and make it my own. I am very proud to share this recipe with you. It has great taste and very filling. It passed my husband and kids test, and even had the approval of the ladies at my bookclub.
Vegan Italian Meatballs
- 8 ounces vegan cream cheese
- 1 pkg tofu extra firm
- 1 cup pecan meal
- 2 cups Ian's Gluten Free breadcrumbs Italian seasoned
- 1/4 tsp Oregano dried
- 1/2 tsp salt
- 1/2 tsp parsley dried
- 1/4 tsp cumin
- 1/2 tsp sage
- 1 Tbs olive oil extra virgin
- Mix all ingredients in a stand alone mixer making sure all ingredients are well incorporated.
- Form into small balls and place in a medium sized pan with 1 tablespoon of olive oil. Brown on all sides.
- Serve warm