| previous | next |
Title: Italian Meat Balls - Joann Rachor
Categories: Vegetarian
Yield: 1 Servings
| 1 1/2 | c | Whole wheat flour |
| 2 | c | BLENDED BREAD CRUMBS |
| 2 | c | CHEESE SAUCE |
| 1 | c | Walnuts, ground |
| 1 | ts | Basil |
| 1 | ts | Marjoram |
| 1/4 | ts | Salt |
| 1/2 | ts | Garlic powder |
Grind nuts dry in blender. Stir together all ingredients. Use as meatballs, patties or a loaf.
For meatballs: Form balls by hand. Bake on oiled cookie sheet 35 minutes at 350F.
For patties: Shape patties about 1/2" thick and 3" in diameter. Bake on an oiled cookie sheet at 350F. for 30 minutes. Turn and continue baking another 15 minutes. OR shape patties 1/4" thick."Fry" in a nonstick fry pan. Brown both sides. No oil is necessary but you may decide to add it.
For loaf: Pack into oiled loaf pan and bake at 350F. 1 1/4 hour or baked in an oiled 8x8" oan for 55 minutes, uncovered. Serve hot with gravy or cold in a sandwich with KETCHUP, CHEESE SAUCE, MAYONNAISE AND SPROUTS. Leftovers freeze well. Good for lunch sack.
Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.
Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.
| previous | next |