Veg Greek Meatballs in a Fragrant Tomato Sauce with Feta Cheese

By Hester

Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores. This recipe makes a lot—leftovers are great in sandwiches or can be reheated.

Ingredients

• 24 oz Seitan (rinsed and drained)
• 1 8-oz. pkg. Cottage Cheese (low-fat (or ricotta))
• 1 cup Panko Breadcrumbs (unseasoned )
• 1 small Onion (finely chopped (1 cup))
• 1 large Egg (lightly beaten)
• 3 Tbs. Lemon Juice
• 2 Tbs. Dill Weed (finely chopped fresh )
• 2 Tbs. Parsley (finely chopped)
• 2 tsp. Cumin
• 1 tsp. Baking Soda
• 1/2 tsp. Allspice
• 1/4 tsp. Ground Cinnamon
• 2 Tbs. Olive Oil
• 1 25-oz. jar Tomato Sauce
• 1 cup Feta Cheese (crumbled optional)

Details

Servings 48
Adapted from vegetariantimes.com

Preparation

Step 1

1. Pulse seitan in food processor until finely ground. Transfer to bowl, and add all ingredients except oil, tomato sauce, and feta. Mash mixture with hands or potato masher until mixture comes together. Season with salt and pepper, 
if desired. Chill 30 minutes.

2. Preheat oven to 350°F. Coat baking dish with oil. Scoop seitan mixture into golf ball–size meatballs, and place in prepared baking dish. Bake 20 minutes.

3. Pour tomato sauce over meatballs, and sprinkle with feta (if using). Bake 30 minutes, or until sauce is bubbly.