VEGETARIAN "MEATBALLS"

facebook share image   twitter share image   pinterest share image   E-Mail share image



Vegetarian

"Meaty" vegetarian balls. Try taking them to a Pot-Luck dinner and watch the suprised faces when the diners find out there's no meat in them. Also great in spaghetti sauce or meatball Stroganoff. 1/25/07 Editor's Note: PETA has a list of vegan products, and Lipton Onion Soup Mix is vegan. www.petaworld.com/accvegan.asp

Provided by Kathleen McDonald

Categories     Cheese

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 eggs, slightly beaten
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
2 cups grated cheddar cheese
3/4 cup chopped walnuts
1 cup dry Italian style breadcrumbs
2 (1 1/4 ounce) envelopes vegetarian broth (I use G.Washington brown broth)

Steps:

  • Mix first five ingredients together in order.
  • Refrigerate for 30 minutes.
  • Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
  • Bake in 400 degree oven until brown, about 20 minutes.
  • (May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth.
  • Meatballs should be within 1/2 inch of being covered with liquid.
  • Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).
  • Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).

Nutrition Facts : Calories 575.3, Fat 39.2, SaturatedFat 15.2, Cholesterol 245.3, Sodium 1331.4, Carbohydrate 29.3, Fiber 3.3, Sugar 3.1, Protein 28

There are no comments yet!