These are really good either straight from the pan or thawed and reheated. I don't think many meat lovers will miss the meat in these. I just ate them plain, but you could freeze them with sauce and reheat the whole recipe.
cup wheat germ (I ran out of wheat germ halfway through and used quick oats. Not the same, but it worked ok!)
tablespoon vegetable oil
Serving Size: 1 (112) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 47 g24 %
Total Fat 5.2 g8 %
Saturated Fat 1.1 g5 %
Cholesterol 36.7 mg
Sodium 52.2 mg
Dietary Fiber 2.7 g10 %
Sugars 1.3 g5 %
Protein 6.9 g
In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your "meat"balls fall apart.
Cover and chill mixture well, at least 1 hour, in fridge.
Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
Heat oil in a (preferably) nonstick skillet over medium heat.
Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
Drain meatballs on paper towels.
Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.