Monthly Archives: November 2008

Vegetarian Nutball (meatballs) w/ Apricot Sauce

1 ¼ c.      crushed cracker crumbs or bread crumbs
¾ c.         ground walnuts or pecans
1              finely chopped onion
1 ½ tsp.   Sage
¾ c.         grated longhorn cheese
2              pressed garlic cloves
3 tbs.       Minced parsley
4              eggs

or

2 c.          whole wheat bread crumbs
5 slices of low calorie bread
1 tsp.       Italian seasoning
1 1/3        Pecans or walnuts, chopped
1 ½ c.      2% low-fat cheddar cheese
3 cloves   garlic, crushed
6 tsp.        Fresh parsley, chopped
2 c.           egg whites

To make bread crumbs, toast bread in toaster until very toasted. Place in blender on low with seasoning. Mix all ingredients together. Make into balls and freeze for about 10 minutes. Take out of freezer and Bake at 350 degrees for 30 minutes on a cooking sheet.
This recipe makes about 35 small one inch nutballs. Freeze what you don’t need.

Apricot Sauce

¼ c.          oil or less
¼ c.          lemon juice
¾ c.          apricot jam
1 c.           tomato juice (lower in calories) or catsup
4 tbs.        Brown sugar or real maple syrup
4 tbs.        Grated onions
1 tsp.        Oregano and basil

Directions:

1)    Mix all ingredients and shape meatballs. Mixture should be fairly moist. Next spray a cookie sheet with cooking spray and place meatballs on the sheet.
2)    Place meatballs in the freezer for approximately 10-20 minutes so they firm up.
3)    Place meatballs in the oven at 350-375 degrees for approximately 20-30 minutes. They should brown a little on top. Cool – at this point you can freeze them or use them immediately. They are also good with spaghetti sauce.
4)    Make the sauce. Mix all the ingredients in a saucepan, heat to blend.