This tasty appetizer makes a great addition to any party or potluck. And with the great meatless options available on the market today, any carnivore guest will enjoy them too.
| Servings |
4 meatballs
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 292 | 0mg | 3g | 18g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
234 | Water saved (gallons) [animal consumption only] |
 |
493 | Manure (pounds) not deposited into the environment |
 |
702 | Grains / feed (pounds) not consumed by animals |
 |
1,209 | Methane (gallons) not created by animals |
 |
14,796 | CO2 (pounds) not released into the atmosphere |
 |
.014 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
Ingredients
- 2 Tbsp vegetable oil
- 24 oz meatballs (Italian meatless)
- 1 C vegetable broth
- 2 Tbsp buttery spread
- 2 Tbsp flour (unbleached all purpose)
- 1/4 tsp salt
- 1/2 tsp ginger (ground)
- 1 Tbsp soy sauce
- 2 Tbsp sesame seeds (toasted)
- 3/4 C sour cream (non-dairy)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, heat the vegetable oil; add the meatballs and cook just until lightly browned on all sides, and then add half of the vegetable broth, cover and simmer for 5 to 10 minutes.
- In a separate pan, melt the buttery spread; blend in the flour, salt and ginger and cook until bubbly; add the other half of the vegetable broth and cook, stirring until thickened.
- Add the soy sauce and sesame seeds to the broth mixture; combine with the sour cream and stir until smooth.
- Transfer the meatballs to a chafing dish or crock pot and spoon the sauce over the meatballs; sprinkle with additional sesame seeds.
Recipe Notes
Cover and refrigerate for up to one week.
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