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  • MEATBALLS, VEGGIE WITH GRAPE JELLY SAUCE

    1 vote
    Prep time:
    Cook time:
    Servings: 6
    by Lillie Ann Passwaiter
    75 recipes
    >
    "COTTAGE CHEESE, GROUND NUTS & OATMEAL BASE, WITH EGGS AND SEASONED. IMPORTANT: COOKED RICE IS A BINDER THAT HELPS THE MEATBALLS OR PATTIES HOLD THEIR FORM TOGETHER.. COVER WITH THE DELIGHTFULLY SEASONED TOMATO SAUCE.

    Ingredients

    • 2 PESTO CUBES, THAWED & SAUTEED' OR 1/2 TEAS, BASIL
    • 6 ORGANIC GARLIC CLOVES, PRESSED
    • 1/2 ORGANIC ONION, MINCED
    • 4 ORGANIC EGGS, BEATEN
    • 1 CUP COTTAGE CHEESE
    • 1/2 CUP OLD FASHIONED ORGANIC OATMEAL
    • 1 CUP ORGANIC WALNUTS OR PECANS, GROUND
    • 1/2 TEAS. SEASONED SALT
    • 1/2 TEAS. ITALIAN SEASONING OR THYME
    • 1 CUP ORGANIC RICE, 1/2 WHITE-1/2 BROWN, COOKED
    • 1/2 CUP ORGANIC MEXICAN 4 CHEESE, OPTIONAL
    • SEASONED TOMATO SAUCE
    • 1 -18 OZ. CONTAINER ORGANIC TOMATO SOUP
    • 1/3 OZ. WINN DIXIE CHILI SAUCE
    • 1/2 OZ. GRAPE JELLY

    Directions

    1. THAW & SAUTE' PESTO CUBES, PRESSED GARLIC AND MINCED ONIONS.
    2. MIX ALL INGREDIENTS TOGETHER AND FORM INTO BALLS WITH ICE CREAM SCOOP.
    3. COAT BALLS WITH PANCO AND PUT IN A LARGE FRYING PAN.
    4. FRY IN OLIVE OIL & COVER, TURN OVER & COVER.
    5. *SEASONED TOMATO SAUCE: COMBINE SAUCE INGREDIENTS IN PAN TO HEAT AFTER MEATBALLS HAVE BROWNED NICELY.
    6. ADD TO SAUCE AND SIMMER UNTIL HOT OR LONGER IF TIME PERMITS.

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