Mock Meatballs

Okay, first of all, let me say that we did enjoy these. However, I do not see how anyone could ever mistake these for meat! I agree with all other reviewers who have said that these taste like stuffing balls. Even the texture and appearance was that of stuffing. Not that that is a bad thing. These really are quite good, and my kids and I enjoyed them for lunch. But even my very young children could not be fooled into thinking that this was made with meat. Doesn't matter, because they still enjoyed them--because they tasted like stuffing, which they love. :)

These were great. My husband said to make this again. I roasted some green beans to go along with it. Are there any more great recipes from this book? I tryed a search at amazon, but couldnt see any idex. <br/><br/>Thanks so much.

What a great recipe! I made 24 mockballs in a 9x13 pan. I doubted the sauce was going to be enough, but somehow it seems to increase during baking! But if you want enough sauce to serve with pasta, you may want to double it, or make a second batch on the stove. Next time I'll spray the pan with non-stick spray, they did stick just a little bit. Like another reviewer said, I don't think these will fool anyone into thinking they are meat. But they just might like them better!!

Wow, these are so yummy! I made them using a home-made herbed cheese sauce instead of the mushroom sauce and it was bliss! I've never ever had mock meatballs made with cracker crumbs before, but that is a great way to make them. Since I cant have soy this will from now on be my staple mock meatball recipe. No need to seach any more. Thank you so much for sharing these, Dreamer! Made for Potluck Tag February 2009.

Update: Rather than the mushroom soup I decided to make my Recipe #356086. I doubled the milk in that recipe but nothng else so it was a little liquidy and I added dill to both the balls and the spinach. I made the balls using a measuring tablespoon, put them in the pan and poured the creamed spinach over the top. Then I filled in here and there with a little warm milk so only the tops of the balls were uncovered. I baked, uncovered for 45 minutes. This was amazing! My first review on Jan 19, 2009: My husband said "OMG these are great they taste like stuffing balls." These wouldn't have fooled anyone into thinking that they're meat...maybe thats because I used quick cooking oats and small curd cottage cheese (don't know what cream style is)...but they were still wonderful...I left out the chili powder and added garlic powder. I also doubled the meatball recipe but trippled the sauce...by the end there really wasn't enough sauce to serve over the noodles I made...next time I will make extra sauce in a pan...I also added dill to the mushroom soup and frozen peas...I think some lemon zest would be nice too...This made for a pretty starchy meal when served over pasta or rice (good tho), I think next times I may make these with wilted spinach and another veggie or beans or something...I will be making these again...cheap, easy and tasty, what more can you want :)