Lord, y’all. I have been trying to make vegetarian “meatballs” outta mushrooms for quite some time, and dangit if those ‘shrooms don’t want NOTHIN to do with no balls. My recent third and fourth attempts at mastering the concept yielded some interesting results–the third batch came out looking like sausage patties, while the final batch, the closest in shape to real meatballs as of yet, tasted too bready–nothing I’d bring to a social event, that’s for sure.

The base for these meatballs has remained the same: tons of baby bellas and a healthy dose of walnuts. There’s generally wheat germ involved to up the texture quotient, and sometimes a little egg and parmesan. A few other ingredients have made guest appearances–whole wheat flour, fresh herbs, some skim milk.

My goal has been to create a soy-free, veggie-based meatball–preferably a vegan one–that could stand front and center in an Italiany meal or class it up on an hors d’oeuvres platter (they’re pictured atop thinly-sliced steamed zucchini and squash, with a little tomato sauce and mozzarella.) My experiment will continue, gosh darnit, until I figure out the texture/flavour conundrum! Suggestions are welcome…