Reply To: Homemade Vegetarian Meatballs (Parve and Pesachdik)

This dish is so good that I use it year-round as a vegetarian meat recipe. The original recipe called for it to be used with a sweet and sour sauce with raisins, but it’s versatile. I’ve even used Italian seasonings, parsely, garlic, red pepper flakes, and pecorino romano cheese to make these into Italian meatballs. (Over Pesah this year, I did so, and enjoyed meatballs and sauce with cake meal pasta).