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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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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. Ingredients:
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) |
Directions:
1. Mix first five ingredients together in order.
2. Refrigerate for 30 minutes.
3. Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
4. Bake in 400 degree oven until brown, about 20 minutes.
5. (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.
6. Meatballs should be within 1/2 inch of being covered with liquid.
7. Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).
8. Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).
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