VEGAN PECAN MEATBALL HOAGIE
A vegan "meatball" hoagie. From the cookbook "Choices - Quick & Healthy Cooking." You can make a large batch of these meatballs and freeze them loose in freezer bags until needed. Drop frozen into the tomato sauce and bake up to 30 minutes or warm in the 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 to enjoy.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 706.5, Fat 27.7, SaturatedFat 3.3, Sodium 2327.5, Carbohydrate 102.1, Fiber 15.7, Sugar 24.3, Protein 23.8
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."
Provided by Enjolinfam
Categories Lunch/Snacks
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 717.2, Fat 25.3, SaturatedFat 3.3, Cholesterol 3.6, Sodium 2591.3, Carbohydrate 102, Fiber 15.5, Sugar 24, Protein 29.7
VEGETARIAN MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield about 24 golf-ball-size meatballs
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
- Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
- When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
- In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
- Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
- Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
- Preheat the oven to 350 degrees F.
- Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
- Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
- Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
- Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
- Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
VEGAN MEATBALLS
These vegan meatballs are very good!
Provided by 5Tami2
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
- Mix bread crumbs, vegan cheese, pecan meal, tofu, onion, vegan mayonnaise, salt, basil, and sage together in a bowl.
- Combine warm water and egg substitute in another bowl; mix thoroughly and stir into meatball mixture until combined.
- Form into balls and place on the prepared baking sheet.
- Bake, uncovered, in the preheated oven until browned, 20 to 30 minutes.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 34.3 g, Cholesterol 0.1 mg, Fat 8.5 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 0.5 g, Sodium 1272.1 mg, Sugar 2.3 g
MEATBALL HOAGIES!!!
Make and share this Meatball Hoagies!!! recipe from Food.com.
Provided by chris_tam
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- cook meatballs and green peppers in skillet over medium heat until meatballs are browned on both sides. Add barbecue sauce and heat through.
- Serve on Hoagie rolls or over rice!
ZESTY VEGETARIAN SWEET AND SOUR MEATBALLS
These meatballs use pecan meal as a meat replacement. They are so good, you don't even miss the meat! This recipe does have eggs and cheese in it, so it is not quite vegan. But those items can be substituted to make it so. The ingredients may sound funny, but the result is amazing! The sauce is very zesty so if you don't want it to be too strong cut down on the vinegar some.
Provided by thechulita
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h10m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.6 g, Cholesterol 198.5 mg, Fat 38.1 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 13.8 g, Sodium 1376 mg, Sugar 36.1 g
VEGETARIAN SWEET AND SOUR MEATBALLS
My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!
Provided by KIMCA
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 55m
Yield 5
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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, and place them in a 9x13 inch baking dish.
- In another bowl, whisk together the vegetable oil, vinegar, apricot jam, 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.
Nutrition Facts : Calories 803.1 calories, Carbohydrate 82.3 g, Cholesterol 181.1 mg, Fat 44.9 g, Fiber 4.9 g, Protein 24.8 g, SaturatedFat 10.9 g, Sodium 2264.4 mg, Sugar 35.9 g
MEATBALL HOAGIES
Whenever I make these hearty meatball sandwiches, they disappear quickly.-Cynthia Barnard, Augusta, Maine
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 24
Steps:
- In a large saucepan or Dutch oven, saute celery, green peppers, onion and garlic in oil until tender, about 4-5 minutes. Add the next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-2 hours. , For meatballs, beat eggs in a large bowl. Add the next six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels. Add to sauce; heat through. Serve on buns; top with Parmesan cheese if desired.
Nutrition Facts : Calories 425 calories, Fat 18g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1621mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.
ITALIAN MEATBALL HOAGIES
From a TOH Entertaining cook-book I received from a TOH party. The cook-book is full of fabulous recipes:-)
Provided by CoffeeB
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 315, Fat 18.1, SaturatedFat 7.6, Cholesterol 125.8, Sodium 872.6, Carbohydrate 14, Fiber 1.6, Sugar 3.5, Protein 23.5
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