Pecan (faux) Meatballs

This is a recipe I get asked for all the time, that’s why I’m sharing it “tried and true”. In fact, omnivores don’t believe me when I tell them these faux meatballs are  vegetarian all the way, because they taste like real meat.  Hmmmmm, might have something to do with the fact that these are made almost exactly like real meatballs, but with pecan meal instead of hamburger meat.  Knowing that, think of the many ways meat dishes can be made veggie without using that nasty texturized vegetable protein (TVP), yet another substance I don’t believe in.

As I request in all the recipes I post- if you make these, let me know what you think- and also relay if you tweaked the recipe in any way to accommodate your pallet.

Until next time.

 

Ingredients:

1 cup pecan meal (whole pecans run through food processor)
1 ¼ cups dry bread crumbs (preferably whole grain- I used gluten free in this batch)
1 ½ cups grated longhorn cheddar cheese (or colby jack…)
½ cup finely chopped onion
4 eggs (sometimes only 3 eggs)
½ tsp. each: salt, basil, garlic powder (I use fresh garlic most of the time)
¼ tsp. thyme

pecan balls uncooked

Directions:

Pre-heat oven at 350 degrees.
-Mix all ingredients together.
–Form into approximately 1 Tablespoon size balls (or slightly larger).
—Fry/ sauté slowly in a shallow layer of high heat (vegetable) oil until brown.

added to fry fryin' up in the pan
—-Put meatballs in casserole dish, cover with your own desired amount of BBQ sauce,

ready to bake BBQ'ed up
—–and heat in oven approximately 30 minutes.

 

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