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