A Mushroomball

I had reason to experiment with meatless meatballs and found this mushroomball recipe. Substituted bulgur wheat for the quick oats and added shitake mushrooms. Was not able to let it sit for four hours in the fridge and pretty sure that made a difference — come to think of it, flax seed meal would have probably come in handy. Would try again, actually.

Meatball Technology (Cont.)

Flaxseed Meal plus extra fine bulgur wheat instead of bread crumbs in meatballs. The things were sticky, I’m guessing because of the soluble fiber in the flax seeds (factchecking self: yes, that seems to be it). One solution is probably to add them toward the end, and not let it sit there (which I did). When all was said and done (read: cooked), the meatballs were great. I’ve been using garam masala all the time now, so that was in there, as was a bunch of flat-leaf parsley from out back. I would just as soon not use bread crumbs as use them, so I think I’ll go ahead and stick with some combination of flaxseed meal and bulgur wheat, if it’s all the same to you.

This Is Just To Say: Garam Masala In Meatballs

I make meatballs pretty frequently, mostly because, duh, they’re good but also because the boys both will totally eat them. I try to think of stuff that I can goof around with that won’t necessitate scuttling dinner, because that would be disastrous, so I keep the experimentation within a safe orbit.

So this last time I went into Niki Segnit’s The Flavor Thesaurus and worked the angle of tomato, being that we were eating pasta with meatballs in tomato sauce. Sure enough, a lot of the components of garam masala are in there for tomatoes: anise, cloves, nutmeg — like ketchup, I guess. So, anyway, I figured we should try it. It worked. It was good. I would do this again and again, in fact.