earlier this year for a date night, the hubby and i walked over the williamsburg bridge (which is pretty close to our apartment) and headed into the lower east side for dinner at the meatball shop. the concept of this restaurant is that you order whatever kind of meatballs you want (beef, pork, chicken, veggie, and a variety of often-kooky daily specials, like a reuben-sandwich-flavored ball), and then get to choose from a variety of “bases” (mashed potatoes, greens, etc.) and sauces (tomato, pesto, etc.) to build your own dish. i had the “vegetable meatballs,” and at the time, i was doing the #plantPOWER challenge — so after a long discussion with my server, we agreed that my dish would be prepped without the standard shower of parmesan cheese that normally tops the balls, in order to keep it plant-based. i should have realized, but did not at the time, that the mixture for the balls also had an animal-based ingredient: eggs. oopsie. my #plantPOWER intentions were good and i thought i was covered! but then i found a new york times article publishing the recipe, and i realized i had gone astray.
last night, in the face of the unbelievably cold weather we’ve been having in NYC, i was in the mood for some plant-based comfort food, and i decided to modify the meatball shop recipe so that it would be completely plant-based. click through for the modified recipe!