Vegetarian Pecan Meatball Hoagie Recipes

VEGAN PECAN MEATBALL HOAGIE

Steps:

• In blender container, blend tofu until smooth. You can add a little water to the tofu if necessary to blend, but not too much. Pour into a mixing bowl.
• Add the 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 OR, lightly oil a baking sheet and bake meatballs at 400°F, turning several times, until all sides are browned. Be careful not to overcook and dry out meatballs in the oven. Start checking after 10 minutes and cook no longer than 30 minutes.
• 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°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.

VEGETARIAN PECAN MEATBALL HOAGIE

Steps:

• 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.

ITALIAN MEATBALL HOAGIES

Steps:

• In a large bowl, combine the first 7 ingredients.
• Crumble beef over mixture and sprinkle with cracker crumbs.
• Mix gently.
• Shape into 1 inch balls.
• Place in ungreased 15x10 inch baking pan.
• Bake at 350 degrees for 20-25 minutes or until meat is no longer pink.
• Drain on paper towels.
• For Sauce:.
• In a large sauce pan, combine the tomato sauce, parmesan cheese, oregano, basil, parsley and salt.
• Bring to a boil over medium heat.
• Add meatballs.
• Reduce heat, cover and simmer for 20 minutes or until heated through.
• serve meatballs and sauce on buns.
• Top with mozzarella cheese if desired.

ZESTY VEGETARIAN SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray.
• Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn't holding together. Shape the mixture into balls, and place into the prepared baking dish.
• Bake in the preheated oven until browned and set, about 45 minutes.
• Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.