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I am not solely a plant-eater, but these meatless meatballs are the best I've ever had! Not only are they packed with delicious flavor, but the texture rivals the real deal. Perhaps the best part? The recipe requires 5 ingredients: cheese, breadcrumbs, onion soup mix, eggs and nuts. Voila!
However, as always, feel free to play around with this. I like to do half cheddar, half Parmesan... and I'm sure mozzarella would also be yummy. The original recipe calls for walnuts, but I like pine nuts, SO THERE. Nut allergy? I bet finely chopped mushrooms would offer a delicious "meaty" quality. And while we're talking vegetables, chopped spinach, carrots or zucchini would be ideal to sneak in for some added nutrition. The possibilities are endless!
My friend sent me the recipe, and she swears the longer you let them simmer in the marinara, the "meatier" they become. But you could also let them simmer in a broth for a soup, or a cream sauce or, or... I don't know. You tell me. Food is exciting!! I hope you enjoy.
Meatless Meatballs
Yields: 15 meatballs
4 eggs, slightly beaten
1 envelope Onion Soup Mix
1 cup grated Parmesan
1/2 cup grated Cheddar
3/4 cups pine nuts, toasted
1 cup Italian breadcrumbs
After toasting the pine nuts, place in a food processor and grind until nuts become fine and powdery. Remove to a large bowl, and mix in all the other ingredients. Combine and place in the freezer for about 20 minutes, allowing mixture to set. Preheat oven to 375, lightly grease a baking sheet, and roll into balls (roughly golf ball-sized). Bake for 20 minutes. If desired, you may then simmer meatballs into a sauce (the longer they simmer, the "meatier" the texture). Enjoy!
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