Vegetarian Pecan Meatball Hoagie

Total Time
50mins
Prep
20 mins
Cook
30 mins

I already posted a vegan pecan "meatball" hoagie. This one isn't vegan, but it is meatless and delicious! These meatballs can also be made in a large batch and frozen loose in freezer bags until needed. Just drop frozen meatballs (that have already been browned) into the tomato sauce and bake for up to 30 minutes or warm in microwave on high for approximately 10 minutes. For a brown-bag version, take the meatballs and sauce in a separate container and place in a hoagie roll at lunchtime. From the cookbook "Choices - Quick & Healthy Cooking."

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Ingredients

Nutrition

Directions

  1. In a blender container, blend cottage cheese until smooth. Pour into a mixing bowl.
  2. Add the egg whites, onion, pecans, crackers, sage, and garlic powder and mix well. Allow to thicken in refrigerator for 10 minutes.
  3. Form mixture into 2-inch balls.
  4. Fry in lightly oiled pan, turning to brown on all sides.
  5. Put browned meatballs in baking dish, cover with tomato sauce and heat in oven or microwave until sauce bubbles.
  6. Cut hoagie rolls in half and lightly brush cut sides with olive oil. Toast rolls in 400 degree F oven until very lightly browned, remove from oven and rub garlic clove on each side. Bake an additional 3-4 minutes or until nicely browned.
  7. Put 3 meatballs with sauce down the center of each toasted hoagie roll and serve warm.
Most Helpful

5 5

Excellent "meatballs"! I halved the recipe and now wish I hadn't. These are going to be so nice to have on had. I have to say I was very nervous about age being the only herb added to these. I don't mind sage, but it didn't seem like what I would want to taste on a meatball sandwich, but it really worked. The only changes I made was to use walnuts instead of pecans and half cracker crumbs and half breadcrumbs. They fried up nicely. I just wish I had chopped the nuts a little finer. I used just a little sauce and topped the sandwich with cheese and put in under the broiler. Thanks for sharing this yummy keeper recipe!

If you want this to be healthier, you can sub bread crumbs instead of crackers - this will cut down on sodium. You can also sub half the bread crumbs/crackers with oats. The recipe I use is slightly different and is baked, which is even healthier. Also, I like to measure out the nuts (any kind work, really) and then process til fine in the food processor. I love to make these in big batches and freeze. Great for chopping up and adding to things needing a little "meaty" texture, like soups, chili, pasta dishes, etc. One last thing - if you sub just a little cottage cheese with real cheese, they will hold together better.

Wow. I don't know how this recipe can be labeled "Healthy" with the amount of sodium and carbs in one serving? The sodium alone is off the charts!