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–+ servings

Vegetarian Walnut Meatballs

Serving Size: 10
Grandma Vivian's vegetarian meatballs have an addicting and nourishing component; quite rare in vegetarian food. The aftertaste is phenomenal and has an amazing shelf life and actually tastes better as leftovers.

Recipe by: Vivian Parker

Cook Times

Active Prep30
Hands-On Cook0
Hands-Off Cook30
Passive0
Total Time1 hour
Recipe Serving Size10

Cooking Tools Required

Food Processor, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dish

Ingredients

  • 5 egg
  • 2 cup shredded cheddar cheese
  • 3 cup walnuts use processor to chop to small pieces
  • 2 cup whole wheat breadcrumbs
  • 1 cup cottage cheese
  • 1 cup onion
  • 2 tablespoon dried basil
  • 2 tablespoon ground sage
  • 4 cup marinara sauce
  • 3 cup water

Instructions

  • Mix the marinara and water and set aside.
  • In a large mixing bowl, combine all other ingredients.
  • Shape the mix into 1.5" balls and place gently in casserole dish.
  • Pour marinara sauce over the balls and bake for 30 minutes at 350 degrees F.
Reheating Instructions
Serve warm or cold

Nutrition

Calories: 466kcal | Carbohydrates: 30g | Protein: 20g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 897mg | Potassium: 580mg | Fiber: 6g | Sugar: 7g | Vitamin A: 807IU | Vitamin C: 13mg | Calcium: 250mg | Iron: 4mg