Vegetarian "meatballs" with cheese and onion sauce

 Receta en español aquí

If you want to taste a different meatballs,  these meatless “meatballs” are perfect for you, they  are totally vegetarian and delicious to eat. 

The first time I did this recipe  I had my doubts especially about frying lettuce, but since I cooked it for my family I can't stop making these “meatballs” occasionally.

Ingredientes (4 people)

Balls 
 
- 1 medium onion, minced

- 2 cloves of garlic, minced
- 1 medium carrot
- 4 or 5 lettuce leaves
- 200 g. oyster mushrooms
- 1 large tomato, grated.
- 100 g.  cheese
- Sal
- 100 g. bread crumbs
- 1 egg
- 200 ml of milk
- Breadcrumbs
- Chopped parsley

Sauce
 
- 3 medium onions, minced
- 2 cloves of garlic, minced
- 2 tablespoons soy sauce

- 200 ml white wine

- Water
- Parsley
- Olive oil.
- Salt and pepper

Directions

Wash  well all fresh ingredients, except the oyster mushrooms, use a minimum amount of water with them and gently press between paper or cloth towels to remove excess liquid.

Mince  onion,  garlic and carrot.

Chop finely the mushrooms and the lettuce

Grate 1 tomato. I always use a grater over a bowl or plate and I put a kitchen towel under it to keep it from slipping.

In a large skillet pour two tablespoons of extra virgin olive oil and saute the onion and the garlic. Later add the carrot.

When onion is golden, add mushrooms and lettuce. Let it cook a few minutes and add the grated tomato. 

Continue cooking until the water has evaporated. Remove from heat and let sit at room temperature  until cool.

Soak the bread crumbs with the milk and mix in a bowl with the beaten egg, chopped parsley and the vegetables  (they should be cool).  
Add salt and pepper to taste, stir well to combine and put in the fridge half hour. If dough feels too wet, you can add breadcrumbs .

Later shape into small balls and fill  with cheese dices.

Roll the balls in bread crumbs  and fry.

While frying  you can prepare the sauce:

Mince three medium onions  and two cloves of garlic.

Saute in a saucepan.

Add a little chopped parsley, soy sauce and the white wine. Let the alcohol evaporate and cover with water.

Add salt and pepper and cook 15 minutes over medium heat.

Remove saucepan from heat and puree the sauce using a hand-held blender.

You can serve the vegetable balls over the sauce in a dish 

 
or let them simmer in the sauce for a while before.

Enjoy!