Meatballs can be made ahead and frozen, thawed before baking or baked frozen. This recipe makes planning ahead a breeze.
1- 19 oz can vegetarian burger
1/2 C shopped walnuts or pecans
1 C cottage cheese
4 tsp Bakon Yeast or tortula yeast
1 C crushed corn flakes (or more)
1/2 tsp garlic salt
1 tsp sage
1 medium onion, finely chopped
salt, to taste
Topping: (if desired)
1- 10 3/4 oz can of cream of mushroom soup
2/3 C milk or water
Mix all ingredients. Form small balls (golf ball size or smaller) and deep fat fry. Place in 9 by 13 pan, cover with diluted mushroom soup and bake for 30 minutes at 350°. If baked frozen, may require extra time to cook.
Submitted by Alicia Adams
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Read more at the source: I Can’t Believe They’re Not Meatballs
Article excerpt posted on en.intercer.net from Vegetarian recipes.