Return to Main Recipes Page/Return to Home Page
1/4 cup carrot, chopped
In food processor, finely chop carrot. Add remaining vegetables and garlic and chop to a fine paste, scraping down sides of work bowl several times.
In large sauté pan, heat oil over medium heat. Add processed vegetables, parsley and black pepper; sauté until soft, approximately 7 minutes. Remove from heat, and cool to room temperature.
In large bowl, beat egg and egg whites together until blended, approximately 30 seconds. Add vegetable mixture to eggs; mix until combined. Stirring constantly, add matzo meal slowly, adding only enough to form a mixture that can be shaped into balls. Using wet hands, shape mixture into balls, using about 1-1/2 tbsp. mixture per ball.
Balls can be frozen at this point or simmered in sauce for 30 minutes. Alternatively, balls can be baked in the oven on a baking sheet at 325°F for 40 minutes and served with sauce.
Publisher's Notes:
Posted by Judy Sennesh
Nutritional Info Per Serving: 238 Calories; 8g Protein; 10g Total Fat (2G Saturated Fat); 34g Carbohydrates; 35mg Cholesterol; 786mg Sodium; 1g Fiber
2 cups white mushrooms, chopped
1/2 cup green bell pepper, chopped
2 tbsp. yellow onion, chopped
1/2 cup celery, chopped
1 clove garlic
2 tbsp. olive oil
1/2 tbsp. dried parsley
1/2 tsp. ground black pepper
1 large egg
3 large egg whites
1 cup matzo meal or more if needed
Salt, to taste
6 cups prepared marinara sauce
It took some sleuthing, but our East Coast spies got the recipe for the meatless balls served at kosher dairy restaurants. Matzo meal, sold in the kosher foods section of your local supermarket, adds a density that's reminiscent of traditional meatballs.