I made these for my daughter who is on her way to becoming vegetarian. I followed the recipe exact and I think they are delicious. I am sure she will be asking me to make them again.I made these and they were amazeballs. But I didn't really follow the recipe. Since fresh shitake mushrooms are $$$ I used 1/3 lb fresh shitake mushrooms, 100 gm dried shitakes, and 1/2 lb brown mushrooms.
When I baked them, I set the oven to 325 instead of 350 and checked them after 15 minutes and keeping close eye on them until they were done. Previous comments made me weary of dry meatballs so I think these steps helped keep them moist and flavorful. They definitely aren't the consistency of meatballs but I really enjoyed them.For all the work the results are less than marginal.
Nope. Nevah.
Once again I am disappointed that food journalists feel the need to refer to dishes like this as 'meatless' meatballs. They aren't meatballs and they don't need to be called meatballs, the dish stands on its own merit. Give up this flawed rhetoric.
Sandy Meatballs
So, balls?
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