Fabulous Shmeetballs – subs – Hope you will like this one also, it is one of the best subs. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.
Ingredients (use vegan versions):
- sausage-style shmeet (I recommend GimmeLean brand)
- one clove garlic, minced
- half a large onion, finely chopped
- a handful of white mushrooms, also finely chopped
- peanut sauce (this is my favorite, but any sauce to your liking works)
- olive oil (for the pan)
- oregano to taste
Directions:
First of all, make sure that your
veggies (especially the mushrooms) are
finely chopped, otherwise it will be
all shmeet and no balls.
In a large bowl, mix everything but
the sauce (peanut or otherwise) in a
large bowl. This is best done with
your hands. I know it”s kinda sticky
and gross, but you”re going to have to
roll ”em into balls anyhoo, so go
ahead and get dirty.
Once you”re sure it”s all well
dispersed, you can start rolling them
into balls. Whatever size you like is
fine, but just remember that the
bigger you make them, the longer they
will have to cook, because gooey-on-
the-inside shmeetballs don”t hold much
charm (and I”m telling you this from
experience). I roll them into about
1/2″ to 1″ balls. For a minimum amount
of dishes to wash, place them directly
into the pan (iron skillets are the
best, but any large frying pan will
do). You might have to make two
batches, or save the extra for another
day.
Once they”re all cozy in the pan,
throw some olive oil in there and fire
up the stove at medium high. They
might stick a tiny bit at first, but
once you are able to roll them around
in the pan, go ahead and sprinkle on
some oregano, basil, and/or whatever
else strikes your fancy.
Then dollop on your sauce. Curry
paste, pepper sauce, spicy mustard,
and pasta sauce are also great
choices. Don”t worry if it”s not all
over in the pan, once those balls get
rolling it should even out. Finish
cooking to your liking, I like mine
pretty dark brown. You know that
perfect hue that comes right before
burnt? Hard to catch but rewarding
when you do.
You can serve these as appetizers with
toothpicks, over rice, spaghetti, or
anything else that strikes your fancy.
Serves: 4-6
Preparation time: 15 minutes
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