Vegetarian "meatballs"

By nancytripp

"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. www.petaworld.com/accvegan.asp

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)

Details

Servings 1
Preparation time 30mins
Cooking time 150mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Mix 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).