MEATLESS MEATBALLS
Carnivores love these meat-free balls. Serve as an appetizer, on a sandwich, with a meal, or over noodles. I like the mushroom gravy and egg noodles for a yummy Stroganoff.
Provided by Angi Scott
Categories Everyday Cooking Vegetarian
Time 1h35m
Yield 20
Number Of Ingredients 9
Steps:
- Combine mozzarella cheese, eggs, cracker crumbs, pecans, onion soup mix, and celery salt in a large bowl. Form mixture into small meatballs.
- Heat oil in a deep-fryer or large saucepan. Cook meatballs in batches until browned and crispy, about 5 minutes. Drain on a baking sheet lined paper towels.
- Transfer meatballs to a large slow cooker. Cover with cream of mushroom soup. Use the empty can to measure and pour in milk. Cook on Low until flavors combine and soup mixture thickens, 30 minutes to 2 hours.
Nutrition Facts : Calories 246 calories, Carbohydrate 14.4 g, Cholesterol 91.5 mg, Fat 16.3 g, Fiber 1 g, Protein 11.1 g, SaturatedFat 4.5 g, Sodium 555.3 mg, Sugar 2.6 g
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