I was pretty pleased with my kofta balls last week, and thought, “I bet these would work nicely as “meatballs.””
The original koftas wanted to be fried, and that’s out on the Fuhrman (and the few times I’ve had too much oil have not been too pleasant), but I got to thinking that I could probably bake them just fine.
I made the sauce with one jar of Marinara, one can of tomato puree, and one soy chorizo. It’s topped with a cashew-nutritional yeast “cheese” which no one but me likes.
