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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 4 servings The following items or measurements are not included below: vegetarian broth |
||
| Calories 578 | ||
| Calories from Fat 359 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 39.9g | 61% | |
| Saturated Fat 15.2g | 75% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 12.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 271mg | 90% | |
| Sodium 1336mg | 55% | |
| Potassium 336mg | 9% | |
| Total Carbohydrate 28.9g | 9% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 4.7g | ||
| Protein 28.0g | 55% | |
Menus using this recipe:
Ingredients
- 4 eggs, slightly beaten
- 1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
- 2 cups grated cheddar cheese
- 3/4 cup chopped walnuts
- 1 cup dry Italian style breadcrumbs
- 2 (1 1/4 ounce) envelopes vegetarian broth (I use G.Washington brown broth)
Directions
1
Mix ingredients together in order.2
Refrigerate for 30 minutes.3
Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.4
Bake in 400 degree oven until brown, about 20 minutes.5
(May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth.6
Meatballs should be within 1/2 inch of being covered with liquid.7
Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).8
Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).
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- Course > Main Dish
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Crock-Pot
- Preparation > Equipment > Freezer
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Lt. Amy
On Feb 8, 2010
Made this for a Superbowl party and they were a big hit. I cooked them in marinara and we had meatball subs. They were super easy to make and cooked up great in the oven. The texture is very meat like and the flavor is great. Not health food, but a good treat for an occasion like the Superbowl.
From: amypalooza
On Feb 7, 2010
THESE ARE SOOOOOOOO GOOOD!!! I follow the recipe exactly every time and they are a HIT!!!!!!! Have done them in tomato sauce, cream of mushroom and mushroom gravy!!!!! LOVE LOVE LOVE THEM!!!
From: Deb from Ca
On Dec 26, 2009
These are great!! I added some garlic and parsley and used 1/3 cup parmesan and 2/3 cup cheddar and browned them in the oven. I used 2 tablespoons of onion soup mix, because the first time I made them following the directions they were too saIty. For a big family gathering I made both beef and veggie meatballs since we had 2 vegetarians among us. Several meat-eaters liked the veggie ones much better!! Next time I am going to try using 5 egg whites and some low fat cheese to see if I can cut some of the fat and still keep the flavor and consistancy. I seriously think the real meatball recipe is going in the recycle bin. Thanks!
From: Shanna Hollingsworth
On Jul 15, 2004
Oh My!! I served these to my carnivorous mother-In-Law, she was mad after dinner when I told her they had no meat. I found this funny, and my family is delighted with this yummy substitute for meat. we are currently exprimenting with this recipe, and have found that smoked gouda is fabulous in these,and they make a better veggie burger than any I've ever tasted, instead of onion soup, I have used 2 tbsp dried onions, and a tsp of barbecue sauce, but if you make a recipe on the zaar here entitled balsamic onions, cook them till fairly crisp, and use them, it's great. I have made huge batches of this stuff and it freezes well when uncooked. Thank you a million times over for this recipe!!!!
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