It’s 2011. I wanted to try something new. Meatballs without the meat. I’m not saying they didn’t end up good, because with the right finesse and spice they eventually did, I’m just saying sometimes classics are better left unchanged.
On the upside, this version is vegetarian and diet-friendly. The meat substitute I used has 0 grams of fat and only 70 calories per serving. I paired the meatless balls with Shiritaki noodles, which are a great pasta alternative – only 20 calories, 0.5 grams of fat, and 3 grams of carbs per serving.
Coat a hot pan with olive oil. Sauté jalapeño, shallot, and garlic in the pan for a few minutes. Remove from the heat and add chopped parsley.
In a bowl, season the “meat” with salt and pepper. Combine all ingredients, cracking the egg directly into the mixture. Form the “meat” into ½ inch balls.
Reheat the pan over medium heat, with a generous coating of oil. Cook the balls for 8-10 minutes, turning them so they brown on all sides.
Serve hot with your favorite tomato sauce.