Vegetarian Italian Meatballs Recipe

  • Meatballs
  • 1 cup grated Parmesan cheese
  • 1 cup Italian-flavored bread crumbs
  • 1 cup pecans, ground
  • 6 eggs, beaten
  • 2 tablespoons dry parsley or 1/4 cup fresh parsley, chopped
  • 1 teaspoon Salt
  • 1 onion, chopped fine
  • Sauce
  • 2 quarts canned tomatoes
  • 1 onion
  • 1 can tomato paste (6 oz. can)
  • 1 can tomato sauce (12 ounce can)
  • 1 bay leaf
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Salt
Meatballs: You may use egg substitute if desired. Mix all ingredients together. Chill for one hour or more. Roll into balls; drop gently into hot sauce (your favorite or the one below). Simmer gently for 30 minutes. Turn balls and cook another 30 minutes.

Sauce: Use a small amount of vegetable oil to cover the bottom of a 4 qt pan. Blend the tomatoes and onion in the blender until smooth. Add all other ingredients and heat until bubbling. Add meatballs and cook as directed above. Makes 40-50 meatballs.

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