Vegetarian Pecan Meatball Hoagie
"I already posted a vegan pecan "meatball" hoagie. This one isn't vegan, but it is meatless and delicious! These meatballs can also be made in a large batch and frozen loose in freezer bags until needed. Just drop frozen meatballs (that have already been browned) into the tomato sauce and bake for up to 30 minutes or warm in microwave on high for approximately 10 minutes. For a brown-bag version, take the meatballs and sauce in a separate container and place in a hoagie roll at lunchtime. From the cookbook "Choices - Quick & Healthy Cooking.""
photo by Sharon123
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
5-6
ingredients
- 8 ounces low fat cottage cheese
- 8 egg whites
- 1 large onion, chopped coarsely
- 1 cup pecans, chopped coarsely
- 2 cups soda crackers, crushed coarsely
- 1 teaspoon sage
- 2 teaspoons garlic powder
- 5 whole wheat hoagie rolls
- 1 1⁄2 - 2 quarts tomato sauce
- 2 garlic cloves, whole and peeled
- olive oil
directions
- In a blender container, blend cottage cheese until smooth. Pour into a mixing bowl.
- Add the egg whites, onion, pecans, crackers, sage, and garlic powder and mix well. Allow to thicken in refrigerator for 10 minutes.
- Form mixture into 2-inch balls.
- Fry in lightly oiled pan, turning to brown on all sides.
- Put browned meatballs in baking dish, cover with tomato sauce and heat in oven or microwave until sauce bubbles.
- Cut hoagie rolls in half and lightly brush cut sides with olive oil. Toast rolls in 400 degree F oven until very lightly browned, remove from oven and rub garlic clove on each side. Bake an additional 3-4 minutes or until nicely browned.
- Put 3 meatballs with sauce down the center of each toasted hoagie roll and serve warm.
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Reviews
-
Excellent "meatballs"! I halved the recipe and now wish I hadn't. These are going to be so nice to have on had. I have to say I was very nervous about age being the only herb added to these. I don't mind sage, but it didn't seem like what I would want to taste on a meatball sandwich, but it really worked. The only changes I made was to use walnuts instead of pecans and half cracker crumbs and half breadcrumbs. They fried up nicely. I just wish I had chopped the nuts a little finer. I used just a little sauce and topped the sandwich with cheese and put in under the broiler. Thanks for sharing this yummy keeper recipe! -
If you want this to be healthier, you can sub bread crumbs instead of crackers - this will cut down on sodium. You can also sub half the bread crumbs/crackers with oats. The recipe I use is slightly different and is baked, which is even healthier. Also, I like to measure out the nuts (any kind work, really) and then process til fine in the food processor. I love to make these in big batches and freeze. Great for chopping up and adding to things needing a little "meaty" texture, like soups, chili, pasta dishes, etc. One last thing - if you sub just a little cottage cheese with real cheese, they will hold together better. -
Wow. I don't know how this recipe can be labeled "Healthy" with the amount of sodium and carbs in one serving? The sodium alone is off the charts!
-
Wow. Prepared exactly per recipe and it was love at first bit. I'm moving into a vegetarian lifestyle, and this solved my meatball problem. I already had a meatless meatloaf that my daughter named "loaf", so this is our "nutball sandwich". -
Delicious! I halved the recipe and my veggie balls were just a tad loose, but loved them! I put in a hoagie with mozzarella cheese. Thanks! Made for Vegetarian Recipe Swap july 2009.
Tweaks
-
Excellent "meatballs"! I halved the recipe and now wish I hadn't. These are going to be so nice to have on had. I have to say I was very nervous about age being the only herb added to these. I don't mind sage, but it didn't seem like what I would want to taste on a meatball sandwich, but it really worked. The only changes I made was to use walnuts instead of pecans and half cracker crumbs and half breadcrumbs. They fried up nicely. I just wish I had chopped the nuts a little finer. I used just a little sauce and topped the sandwich with cheese and put in under the broiler. Thanks for sharing this yummy keeper recipe!
-
If you want this to be healthier, you can sub bread crumbs instead of crackers - this will cut down on sodium. You can also sub half the bread crumbs/crackers with oats. The recipe I use is slightly different and is baked, which is even healthier. Also, I like to measure out the nuts (any kind work, really) and then process til fine in the food processor. I love to make these in big batches and freeze. Great for chopping up and adding to things needing a little "meaty" texture, like soups, chili, pasta dishes, etc. One last thing - if you sub just a little cottage cheese with real cheese, they will hold together better.
RECIPE SUBMITTED BY
Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!
We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!
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