I have a recipe I’ve been keeping from you! This didn’t happen on purpose, I just forgot. Can we blame it on baby brain? Well whatever excuse I come up with doesn’t really matter; what matters is that this recipe is here now! And it’s a good one! Prepare yourselves…..Meatless “Meatballs”.
I know, I know it’s weird. Why? How? Does it make sense? YES! Yes, it does and these little guys are delicious! And they are perfect for picky eaters, too. What kid doesn’t love a plate of spaghetti and meatballs? On a side note, how many parents out there don’t love cleaning up after their kiddo(s) eat spaghetti and meatballs? Anyway, you can serve these up to your family without any guilt! Maybe they should be called Guiltless Meatless “Meat”balls.
- 1/2 cup Pecans
- ½ cup Walnuts
- 1 cup Whole Wheat Bread Crumbs
- 1 cup Oats
- 1 teaspoon Dried Oregano
- 1 Tablespoon Fresh Basil
- 1 Clove Garlic, peeled
- Pinch of Sea Salt
- 1 cup Parmesan Cheese, grated
- ½ cup Cottage Cheese
- 4 Eggs
Preheat the oven to 350 degrees. Combine the pecans, walnuts and oats in a food processor and process until finely ground. Add remaining ingredients and process until thoroughly combined. Moisten hands with water or oil and form into 1 ½ to 2 inch size balls. You can also use a mini scoop for this. Form into 24 balls and place in a lightly greased baking sheet. Bake at 350 degrees for 35-40 minutes.
You can then add these to pasta sauce and serve over spaghetti. Or make “Meat”ball sub sandwiches, or pizza…..
Start with the nuts and oats in the food processor and then add the remaining ingredients.
Form into balls.
Place in a prepared baking pan.
Bake until they are firm and golden brown.
You can let them stew in pasta sauce for more flavor.
Or serve right on top of your favorite whole wheat spaghetti and marina sauce. By the way, I love this quinoa spaghetti. It’s delicious, gluten free and non-gmo.