For better form and texture, this recipe uses part ground beef and part soy crumbles. This is a great recipe to “gently” introduce your family to soy and perfect for parties.
For the Meatballs
½ lb ground beef
6 oz soy crumbles (try Yves Veggie Ground Round Italian flavored)
1/4 cup chopped flat-leaf parsley (flat works best in this recipes, the curly type is too bitter)
1/3 cup Italian seasoned bread crumbs
1 egg
1/4 tsp salt
1/4 tsp black pepper
2 Tbs olive oil
For the Sauce
4 oz silken tofu
3/4 cup plain yogurt (you can use soy yogurt or dairy yogurt
1 garlic clove, peeled
1/4 cup chopped tomato, seeded
1/4 cup chopped cucumber, peeled and seeded
1 ½ tsp minced fresh dill (fresh works best, but you can use 1 tsp dry dill)
To make the meatballs, mix the meat, soy crumbles, bread crumbs, egg, salt and pepper and form into 1″ balls.
Heat olive oil in a large skillet or saute pan. Add meatballs and cook on medium heat until evenly browned and cooked through (approx. 15 minutes – you can lower the heat as needed). Be sure to turn the meatballs every few minutes to ensure even cooking.
Meanwhile, to make the sauce mince the garlic in a food processor. Add the tofu and yogurt and blend until smooth. (If you are using a blender, mince the garlic first and then add all three ingredients and blend).
Pour the mixture into a bowl and stir in the tomatoes, cucumbers, and dill.
Serve the meatballs warm, with the yogurt dipping sauce on the side.