By Enjolinfam on August 12, 2008
Photo by Sharon123
Photo by Sharon123
"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.""
Serving Size: 1 (478 g)
Servings Per Recipe: 5
"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!"
"Wow. Prepared exactly per recipe and it was love at first bit. I'm moving into a vegetarian lifestyle, and this solved my meatball problem. I already had a meatless meatloaf that my daughter named "loaf", so this is our "nutball sandwich"."
"Delicious! I halved the recipe and my veggie balls were just a tad loose, but loved them! I put in a hoagie with mozzarella cheese. Thanks! Made for Vegetarian Recipe Swap july 2009."