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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I've made these meatballs quite a few times now for potlucks as well as family dinners. They're quite good. The recipe comes from Jean Pare's Company's Coming Meatless Cooking. Ingredients:
1 cup rolled oats (not instant) |
1 cup soda cracker crumbs |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon ground sage |
1/2 teaspoon chili powder |
1 cup cream-style cottage cheese |
1 1/2 cups finely chopped onions |
2 large eggs |
10 ounces condensed cream of mushroom soup |
1/3 cup water or 1/3 cup milk |
Directions:
1. Add first 6 ingredients to bowl and mix well.
2. Add the cottage cheese, onion and eggs,.
3. Let stand 10 minutes (crumbs and oatmeal will absorb moisture)
4. shape into 1 1/2 inch balls.
5. Arrange on ungreased 9 x 9 inch casserole
6. In a bowl, mix together the soup and water.
7. Pour over balls.
8. Cover and bake at 350F for 45 minutes
9. Remove cover and bake another 30 minutes until balls are slightly browned.
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