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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I just invented these on a whim because my non-vegetarian husband loved the Tofu Nut Balls recipe here, but I was out of the ingredients. This is a bit more like traditional meatballs. I don't work for Boca, but in a small town vegetarian choices are limited to what the Walmart will stock. They even held up to a short simmer in spaghetti sauce once baked. We both loved them! I even saved a few to add to a savory herb gravy for a po-boy. Mmmm... Ingredients:
1 teaspoon worcestershire sauce (vegetarian) |
2 tablespoons grated onions |
4 ounces veggie crumbles (such as 1/3 of a package of boca) |
1 imitation italian sausage (such as boca) |
1/3 cup parmesan cheese |
1/2 cup italian seasoned breadcrumbs |
2 -3 eggs |
salt |
pepper |
cooking oil |
nonstick cooking spray |
Directions:
1. Preheat oven to 450 degrees.
2. Place imitation hamburger and imitation sausage in a food processor and process until finely ground.
3. Remove meat to a bowl and combine with remaining ingredients.
4. Form into 16 meatballs and place onto oiled cookie sheet.
5. Spray or brush with cooking oil and place in oven.
6. Bake until lightly browned approximately 20-30 minutes.
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