Mock Meatballs

[Guest guest]

These are delicious. I made them for our vegetarian potluck at church this past

Saturday and they were a hit.

 

They make a pretty presentation at any meal.

 

Enjoy,

Judy

 

Mock Meatballs

 

5 eggs

1 c. grated cheddar cheese

1/2 c. ricotta cheese or small curd cottage cheese (I used ricotta)

1 med. onion, finely chopped

1 tsp. dried sweet basil, crushed

1/2 tsp. sage

1/2 tsp. salt

2 c. Pepperidge Farm's herbed seasoned stuffing mix, crushed

1 c. finely chopped nuts - walnuts or pecans

 

 

Mix together:

1- 8 oz, can tomato sauce

1 c.c water

 

OR

 

8 oz.(1 c.) barbecue sauce (your favorite)

1 c. water

 

Preheat oven to 350 degrees F.

 

In a mixing bowl, beat together eggs, cheddar and ricotta cheese, onion, basil,

sage and salt. Add Stuffing Mix and nuts.

 

Spray a 9 x 13 casserole dish with Pam or similar product. Also one small

casserole dish as this make about 6 more balls than will fit into the large

casserole dish.

 

With an Ice Cream scoop, put scoops of mixture into casserole dish, making

mounds to form meatballs. Gently pour the tomato sauce water mixture over the

each meat ball. Bake

uncovered at 350 degrees for 35-40 minutes. The liquid left will be absorbed by

the meatballs as they cool. They are so good right out of the oven.

 

*You can used the barbecue sauce instead of the tomato sauce for another

delicious dish.