Tofu 'meatballs' and Real Italian Meatballs

 This recipe evolved when pasta and meatballs were on one of my supper menus, and the guest list included a vegetarian. So this recipe is for all my vegetarian friends out there.

Tofu 'meatballs'
2 blocks firm tofu (600 gm total weight)
2 eggs
1/2 cup fresh Italian parsley
4 tablespoons olive oil
1/4 cup fine bread crumbs
1/4 cup grated Parmesan cheese
2 garlic cloves
1/2 teaspoon salt
ground pepper
light virgin oil for frying

In an electric food processor, drop the garlic through the feed tube and finely mince. Add the parsley and chop. Add the remaining ingredients; the tofu (broken into manageable pieces), olive oil, bread crumbs, eggs and season with salt and pepper.



Take a tablespoon of the tofu mixture and form into meatballs. Place on a cookie tray and set aside.


In a frying pan heat enough oil to cover the bottom of the pan. The meatballs will not be submerged and will require turning for even browning. The oil should be very hot before adding the tofu 'meatballs'.





Cook until all the sides are a golden brown.

Now for the "real McCoy", my family's original meatball recipe!
 

Nonna's Authentic Italian Meatballs:
1 lb. minced veal
1/2 lb. minced pork
2 garlic cloves, finely chopped
handful fresh Italian parsley
2 eggs
1/4 cup breadcrumbs
1 teaspoon salt
pepper

In a mixing bowl, add the ground pork, veal, garlic, bread crumbs and eggs. Season with the salt and pepper. Mix with your hands and form into balls.  
 

Place on a parchment lined cookie sheet and bake in a pre-heated 375 degrees F oven for about 15 minutes. The meatballs can also be fried. Turn the meatballs and continue cooking for an In either case, cook until golden brown.additional 10 minutes, again until golden brown. You can reduce the cooking time if the meatballs are to be added to a simmering tomato marinara sauce. This will ensure that the meat is fully cooked and infused with your delicious sauce