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Veggie Meatballs

A community recipe by

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These are easy to prepare and cooked from frozen. You can choose to cook as many as and when you need them. Cooked in a tomato sauce or served in gravy. An easy dish for students and will not wreck the budget.


Makes: 18 balls

  • 2 cups cream crackers (crumbed)
  • 2 cups mature cheddar (grated)
  • 1 cup pecan nuts (ground)
  • 2 medium onions (grated)
  • 3 cloves garlic (crushed)
  • 2 medium eggs (whisked)
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried basil


Veggie Meatballs is a community recipe submitted by Heather B and has not been tested by so we are not able to answer questions regarding this recipe.

  • Mix all ingredients in a bowl, shape into walnut size balls, place on a tray and freeze overnight (store in bags or a tub).
  • To cook - place required amount of balls onto a tray and bake in oven at 180ºC until golden brown (about 15 minutes) or fry on hob in a little cooking oil.
  • Make up pasta sauce, add veggie balls and simmer for 10 minutes - serve on bed of pasta with grated cheese of choice. Or make up onion gravy or veggie gravy, add veggie balls and serve with roast potatoes, vegetables etc.
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