This is a great hearty meal for those with a robust hunger and dinner with a vegetarian.
1 cup shredded Cheddar cheese (sharp is good)
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil (some fresh herbs would be good too)
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs (I only had unseasoned so had to add extra)
Sweet and Sour Sauce:
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup apricot preserves
1 cup ketchup (try using some non high fructose corn syrup )
1/4 cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce (I use the wimpy green stuff, but it need it)
Meatballs:
4 eggs1 cup shredded Cheddar cheese (sharp is good)
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil (some fresh herbs would be good too)
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs (I only had unseasoned so had to add extra)
Sweet and Sour Sauce:
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup apricot preserves
1 cup ketchup (try using some non high fructose corn syrup )
1/4 cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce (I use the wimpy green stuff, but it need it)
Directions
- Preheat the oven to 350.
- In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls (some smaller ones would be since if using as an appetizer), and place them in a 9x13 inch baking dish.
- In another bowl, whisk together the vegetable oil, vinegar, apricot preserves, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
- Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
Asparagus side:
This is a favorite and is simple. Put the asparagus in the oven (400 degree) for about 8 min with just a bit of salt and pepper. In the meantime, melt 2 or 3 T butter till it just starts to brown. Remove pan from stove and stand back a bit while you add 2 teaspoons soy sauce and 1 t of balsamic vinegar (it splashes). Whisk a bit and pour over asparagus when it comes out of oven.
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