Bosnian Vegetarian Meatballs In Yogurt Sauce Recipe

Name: Bosnian Vegetarian Meatballs In Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, diced; 2 garlic cloves, minced; 3 tablespoons vegetable oil; 3 medium carrots, grated; salt and pepper; 2 eggs, beaten; 1 1/4 cups whole wheat bread crumbs; 1 cup almonds, toasted lightly and ground; 2 tablespoons Dijon mustard; 1 tablespoon dark sesame oil; 1/4 cup tamari soy sauce; 1 teaspoon ground fennel; 1/8 teaspoon cayenne; 1/2 teaspoon caraway seed, ground; 2 teaspoons dried basil; 1/4 cup chopped fresh parsley; 3 cake tofu, pressed; Sauce; 4 eggs, beaten; 2 cups plain yogurt; 1 -2 teaspoon caraway seed, ground; 1 tablespoon fresh dill, chopped; salt and pepper

Servings: persons

2 large onions, diced
2 garlic cloves, minced
3 tablespoons vegetable oil
3 medium carrots, grated
salt and pepper
2 eggs, beaten
1 1/4 cups whole wheat bread crumbs
1 cup almonds, toasted lightly and ground
2 tablespoons Dijon mustard
1 tablespoon dark sesame oil
1/4 cup tamari soy sauce
1 teaspoon ground fennel
1/8 teaspoon cayenne
1/2 teaspoon caraway seed, ground
2 teaspoons dried basil
1/4 cup chopped fresh parsley
3 cake tofu, pressed
Sauce
4 eggs, beaten
2 cups plain yogurt
1 -2 teaspoon caraway seed, ground
1 tablespoon fresh dill, chopped
salt and pepper

1
Saute the onions and garlic in oil until they begin to turn golden, about 6 minutes.
2
Add the carrots, salt and black pepper and continue to cook for 4 minutes, stirring occasionally. Ste aside to cool.
3
Mix together eggs, bread crumbs, almonds, mustard, sesame oil, and soy sauce.
4
Stir in herbs and spices into bread-crumb mixture.
5
Crumble the tofu into the mixture and knead it with your hands until combined.
6
Drain the sauteed vegetables and stir them into the mix.
7
Form about 24 balls, place them on an oiled baking sheet and bake at 350F for 30 minutes until nicely browned.
8
For yogurt sauce, just mix together the ingredients.
9
Heat the sauce for about 15 minutes, stirring constantly until it thickens. Be patient, and do not overheat or eggs may curdle.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 large onions, diced, 2 garlic cloves, minced, 3 tablespoons vegetable oil, 3 medium carrots, grated, and more.

Yes, Bosnian Vegetarian Meatballs In Yogurt Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bosnian Vegetarian Meatballs In Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions