These are vegetarian, but no one ever knows it. These also work well as slow-cooked cocktail meatballs with sweet and sour, Asian, or barbecue sauce.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 16 |
| Yield: | 80 meatballs |
Ingredients
- 9 eggs
- 5 cups bread crumbs
- 3 cups finely chopped walnuts
- 3 cups grated sharp Cheddar cheese
- 3 medium onions, finely chopped
- 2 cups cottage cheese
- ½ cup vegetable oil
- 6 tablespoons minced garlic
- 4 teaspoons dried basil
- 2 teaspoons salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Mix eggs, bread crumbs, walnuts, Cheddar cheese, onions, cottage cheese, oil, garlic, basil, and salt together in a bowl with your hands until thoroughly blended. The batter will be very stiff.
- Chill mixture in the refrigerator for 1 to 2 hours.
- Roll into 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven for 8 minutes, turn meatballs, and continue to bake for another 8 minutes.
- The key to this recipe is to finely chop (or food process) walnuts, onions, and bread crumbs so that there are no large chunks.
- You can form the mixture into 40 2-inch meatballs instead.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 854 mg |
| Sugars | 4 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Really don’t miss the texture of meat. The ending result is fabulous
These are amazing!!!! The whole family loves them. It makes a lot so we keep them in the freezer.
I made this recipe for a supper party that I had this past Saturday. These were absolutely delicious and I paired them with a chili sauce which really worked well. They are very good either way, without sauce or plain. Everyone asked for the recipe and could not believe that they were meatless! Will definitely make again!