Rye berries are cooked, then mashed with egg and spices and formed into meatless balls. These are placed on a bed of tomatoes and cream for a wonderful, vegetarian repast.

Prep time: 20 minutes early in the day, then 20 minutes to assemble and 30-40 minutes to bake.

Makes 4 servings, can be used as a side dish.

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 80 minutes


  • ***Meatless Balls***
  • 2 c. vegetable broth
  • 2 T. dried onion flakes (or 1/4 c. chopped onion)
  • 3 T. dried, mixed soup vegetables (or 1/2-1 cup minced, mixed vegetables)(optional)
  • 1 1/4 c. rye berries
  • 1 tsp. salt
  • Fresh, ground pepper to taste
  • 1 T. balsamic vinegar
  • 1 egg
  • ***Sauce***
  • 1 can (14 oz.) diced tomatoes – may be flavored (Italian, Mexican, etc.)
  • 2 T. heavy cream
  • Freshly ground pepper to taste
  • 2 T. sunflower seeds
  • Freshly ground pepper to taste
  • 2 T. sunflower seeds
  • 1/2 tsp. dried thyme
  • 1/4 tsp. Hungarian paprika (or hot pepper to taste)
  • ***Topping***
  • 1 c. shredded mozzarella or cheese of choice
  • 1/4 c. shredded parmesan


Bring vegetable broth to a boil and add onions, vegetables and rye berries. Let simmer for 15 minutes, then turn off heat, cover and let them sit for at least an hour.

Note: You can start the berries soaking at breakfast time and then let it sit until you are ready to make lunch or dinner.

Using a food processor, mix the rye with the vinegar and spices to taste (salt and pepper). Blend until the mixture becomes smooth and starts to cling together, 30-60 seconds. Add the egg and blend again until smooth.

Mix the sauce ingredients together and place in the bottom of a 9 inch by 13 inch casserole dish. Form the rye into balls and place on top of the sauce. Sprinkle the cheeses on top and bake at 350 for 30 – 40 minutes, until sauce is bubbling and cheese is melted and golden.