The Pioneer Woman Tasty Kitchen
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Janet’s Meatless Meatballs

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Level: Intermediate

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Description

When I make these for the basic food classes I teach, the entire batch is always gone by the end of the evening! This is a great meatless main dish.

Ingredients

  • 1 cup Chopped Pecans
  • 2 cups (packed) Fresh Breadcrumbs From Whole Wheat Bread
  • 2 teaspoons Italian Seasonings
  • 1 teaspoon Garlic Salt
  • 3 whole Large Eggs, Or More As Needed
  • ½ cups Fresh Grated Parmesan Cheese
  • ½ cups Minced Fresh Onion
  • 3 Tablespoons Olive Oil
  • 3 cups Your Favorite Sauce (Spaghetti, Barbecue, Etc.), Or More As Needed

Preparation

In a food processor, process pecans just until they are a fine meal and NO longer; remove pecan meal to a mixing bowl. Next, process whole wheat bread to make fresh breadcrumbs, add crumbs to the pecan meal. Mix in seasonings, eggs, parmesan, and onions. Heat oil in a skillet on medium high.

Using a spoon or a small scoop, form balls (about 36). Brown in the hot oil, gently turning as needed. Remove from the skillet when well-browned or lighter in weight; set aside.

In the same skillet, add your favorite sauce. Add “meatballs,” cover and simmer on lowest heat 45 to 55 minutes.

Note: meatballs can be baked on an oiled baking pan until browned, then transferred to a crock pot. Add sauce, cook on low for 2 to 3 hours.

2 Comments

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Profile photo of Natalie | Perry's Plate

Natalie | Perry's Plate on 1.22.2011

I’m glad I found this! I’ve been playing around with lentils (and ricotta) to make meatless meatballs, but I love the idea of using pecans. I’m sure they’re less mushy then pureed lentils. Haha….

Profile photo of cerysl

cerysl on 1.22.2011

Can’t wait to try these!

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