Pecan Nut "meat" Balls
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 236.59 ml onion, diced
- 118.29 ml celery, finely diced
- 118.29 ml oil
- 236.59 ml water
- 2 organic vegetable bouillon cubes
- 946.36 ml whole wheat bread crumbs
- 236.59 ml pecans, chopped
- 29.58 ml soy sauce
- 2.46 ml sage
- 2.46 ml thyme
- 2.46 ml basil
- 118.29 ml parsley, chopped
- 14.79 ml cornstarch or 14.79 ml tapioca flour
directions
- Saute onion and celery in oil.
- Dissolve bouillon cubes in 1 cup boiling water.
- Toss all dry ingredients together.
- Add onion, celery and vegetable broth to dry mixture and mix well.
- Let stand 15 minutes.
- Form into balls.
- Bake on well greased cookie sheet for 15 minutes at 350°F.
- Serve with your favorite tomatoe sauce or brown gravy.
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Reviews
-
These were tasty but a little bit dry and crumbly. They were easy to throw together and made a nice accompaniment to whole wheat rotini with fresh pesto. I halved the recipe but still had a LOT leftover. The leftovers made good snacks. I replaced the bread crumbs with quick oats and used walnuts instead of pecans. I didn't have any bouillon on hand so I omitted it and doubled the soy sauce. I added some garlic powder and crushed red pepper for extra flavor. This is a good, versatile recipe. I think it just needs more wet ingredients.
Tweaks
-
These were tasty but a little bit dry and crumbly. They were easy to throw together and made a nice accompaniment to whole wheat rotini with fresh pesto. I halved the recipe but still had a LOT leftover. The leftovers made good snacks. I replaced the bread crumbs with quick oats and used walnuts instead of pecans. I didn't have any bouillon on hand so I omitted it and doubled the soy sauce. I added some garlic powder and crushed red pepper for extra flavor. This is a good, versatile recipe. I think it just needs more wet ingredients.