You might very well ask whether veggie meatballs is an oxymoron. I would answer yes to that. I would also add that their hearty texture, and rich taste, are actually preferred over real meatballs by most of my meat-eating friends. I’m starting to drool just typing this . . .
This recipe takes some planning ahead, as the balls need to be frozen before they bake. Your efforts, however, will be well worth it. Serve these as a main course with rice or with whole-wheat noodles. I like them served over thin spaghetti. They can also be served alongside turkey at Thanksgiving, and other celebrations, to the delight of everyone.
2 ½ cups cracker crumbs
2 ½ cups ground walnuts
1 teaspoon season salt
3 teaspoons sage
1 large onion (chopped fine)
1 ½ cups Longhorn cheese (grated)
6 tablespoons parsley (minced)
pinch of garlic powder
1 bunch green onions (chopped)
1 clove garlic (crushed)
1 tablespoon butter (margarine substitutes nicely)
2 cans mushroom soup
16 ounces sour cream
Preheat oven to 350 degrees.
Mix together cracker crumbs, walnuts, seasonings, onion, cheese, parsley, eggs and garlic powder. Form into balls approximately 1 1/2 inches in diameter. Place balls on baking sheet and freeze overnight – or make them in the morning, freeze, and take out at dinnertime.
Sauté green onions and garlic in butter. Add soup and sour cream. Set aside.
Place balls in baking dish and pour sauce over frozen balls. Cover with foil and bake for 45 minutes. Serve “bubbling” hot.