Recipe: Vegetarian Meatblls (using ground pecans) (5)

VEGGIE ITALIAN MEATBALLS

1 cup finely ground pecans (grind in food processor)
1 cup Italian bread crumbs
1 cup grated cheese (cheddar or fontina)
1/2 cup finely minced onions
4 to 5 eggs
Olive oil
2 cups marinara sauce

Mix together nuts, bread crumbs, cheese and onions in large bowl. Mix in eggs one at a time until the mixture is well moistened and a good consistency to form into meatballs (not too sticky.) Form into one inch meatballs, then saut in hot olive oil in nonstick pan until lightly browned on all sides. Let drain on paper towels to remove excess oil. Place in oiled casserole dish, cover with Italian marinara sauce, then cover with lid or foil.

Bake in 350 degree F oven for 30 minutes. Serve warm with spaghetti and grated parmesan cheese.

The meatballs are even better the next day after sitting overnight in the refrigerator and absorbing the flavors from the marinara sauce.

VARIATION:
Substitute the Italian bread crumbs with homemade whole grain ones by grinding up two pieces of whole grain bread in the food processor into fine bread crumbs and adding 1 clove of minced garlic, 1/2 teaspoon dried basil, 1/2 teaspoon of salt, 1 pinch of cayenne pepper and 1/4 teaspoon of grd. black pepper. The homemade bread crumbs will be moister then the store bought ones so reduce the eggs in the meatball mixture to 2-3.

Makes 6 servings
Source: Washington DC Center of Self Realization Fellowship

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MOCK ITALIAN MEATBALLS

"Here is my mom's recipe for Mock Italian Meat Balls. I often feed these to non vegetarians who ask for the recipe."

1/2 cup finely ground pecans (I use pecan meal)
2/3 cup ground Ritz crackers (not soda)
3 whole eggs
1 medium onion finely ground
1 clove garlic or garlic salt
2 teaspoons salt
1/2 cup chopped parsley
Oil (for frying)

Combine all ingredients and make little meatballs.

Brown in oil. Simmer them with a jar of spaghetti sauce.

Source: Tuttifruitti, Taste of Home, 2005

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NEELAM'S MEATBALLS

1 1/2 cups cottage cheese
1 cup ground pecans
1/4 cup crushed wheat crackers
1 cup Italian bread crumbs
4 eggs
salt (to taste)
1/2 cup chopped onions
basil or thyme (optional)

Combine all ingredients. Form into balls and place in greased baking pan. Cover with your favorite sauce or gravy.

Bake at 350 degrees F for 30 minutes or until sauce is bubbly.

Makes 18 meat balls
Source: Central SDA Church - vegetarian cooking seminar, 9/29/02

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VEGETARIAN MEATBALLS (CROCKPOT)

1 cup finely crushed saltine crackers,
3 eggs
1/2 cup Parmesan Cheese
1/2 cup Pecan meal (pecans crushed very fine)
1 small onion, finely chopped
bell pepper, finely chopped, (to taste)
garlic powder (to taste)
for the Sauce:
1 large can V8 juice
Instant brown rice (optional)

Mix the first seven ingredients and chill. Form into meatballs and brown in a small amount of oil. Place in a crockpot and cover with 1 large can of V8 juice. Simmer until thickened, 5-6 hours.

You may want to double or triple the recipe and add 1 to 2 cups of cooked instant brown rice after turning off the crockpot.

Source: Roan Mountain Seventh-day Adventist Church

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BEST MEATBALLS (NO MEAT)

1 cup crushed cheese crackers
1/2 cup ground pecans (or walnuts)
garlic powder to taste
1 small onion, chopped
3 eggs*
1/2 cup grated cheddar cheese*
1/4 cup grated parmesan cheese*
Oil (for frying)

In a medium bowl, mix all ingredients. Form into balls.

Fry in small amount of oil in skillet.

*Lite Version Substitutions:
3/4 cup egg substitute
1/2 cup grated low-fat cheddar cheese
1/4 cup grated low-fat swiss cheese

Serve with your favorite sauce. Spaghetti sauce is nice.

Servings: 6
Source: Celeste Perrino Walker