Veggie Meatballs
A community recipe by Heather BNot tested or verified by Nigella.com
Print me
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.
Introduction
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.
Ingredients
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
Method
Veggie Meatballs is a community recipe submitted by Heather B and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.