Post Punk Kitchen Forum

So, my grandma inexplicably gave me a bag of TJ's meatless balls over Thanksgiving and they have been sitting in my freezer since. I honestly don't know what I'm supposed to do with them. Sure, I can make meatball sandwich. Or pasta and marinara. But I've done that before and it's all I can come up with. PPK, what the heck would you do with 'em?

Why wouldn't you just eat them with spaghetti? They're so great in pasta.

Yeah, I'm personally okay with boring old meatball uses. I had them with pasta last time, but to me they tasted just like the meatballs from Subway. I used to get the meatball sub with tons of cheese and I really want to replicate that with mozzarella FYH and/or Daiya.

I use them for all kinds of stuff! Here are just a few of the many things they've wound up in, whether as themselves or mashed up as part of a "meaty" filling.

(This first one is going in Soy Not Oi 2, albeit with homemade meatballs; I am super excited!)
http://elizaveganpage.blogspot.com/2010/01/faggots-in-ale-and-onion-gravy.html

http://elizaveganpage.blogspot.com/2010/04/swedish-meatless-balls-with-mushroom.html

http://elizaveganpage.blogspot.com/2010/11/old-school-shepherds-pie.html

http://elizaveganpage.blogspot.com/2010/07/meatloaf-masquerade-part-deux.html

http://elizaveganpage.blogspot.com/2009/11/pastitsio.html

http://elizaveganpage.blogspot.com/2010/11/not-quite-cornish-pasties.html

http://elizaveganpage.blogspot.com/2011/09/american-chop-suey.html

All of these are tried and true, having been fed to my family multiple times!

I'd like to do some zhà wánzi, fried meatballs with five-spice powder, but that wouldn't work so well with pre-made meatballs. You have to work the spice into the mix.

Shīzi tóu, lion's head meatballs, would be good. Or the Beijing equivalent, sì xǐ wánzi, four happy balls.

Do you have go-to recipes for these? I'm intrigued! (I also keep meaning to say how much I love your username!)

Thank you!

I like this recipe, substituting your favorite meatball mix and the fish sauce.
http://rasamalaysia.com/fried-meatballs/2/

There are several regional variations of lion's head. Even in the same area, you can get a lot of diversity. I like to try different recipes.

http://www.bellaonline.com/articles/art174716.asp
http://www.thecookbookchronicles.com/blog/?p=3403
http://www.cookingchanneltv.com/recipes ... index.html