Meatless Meatballs

by Janet
(Idaho)

When I make these for the 'dollar a day' or 'utilizing food storage' class, the entire batch is always gone by the end of the evening!

1 c. chopped pecans
2 c. (packed) fresh whole wheat bread
crumbs, about 4 slices
2 tsp. italian seasonings
1 tsp. garlic salt
3 to 4 eggs (start with 3)
1/2 c. freshly grated parmesan
1/2 c. minced fresh onion
2 to 4 T. oil or olive oil

In a food processor: process pecans just until it is a
fine meal; NO longer; remove pecan meal to a mixing
bowl. Next, process fresh breadcrumbs, add to pecan
meal. Mix in seasonings, eggs, parmesan, and onions.
Heat oil in skillet, on medium high. Using a spoon or
small scoop, form balls (about 36); brown in the hot
oil, gently turn as needed. Remove from skillet when
well-browned/lightweight; set aside. Put in the same
**skillet: 3 to 3 and 1/2 cups of your favorite sauce
(spaghetti, barbeque, etc.). Add 'meatballs'; cover
and simmer on lowest heat 45 minutes to 1 hour.

**NOTE: meatballs can be baked on an oiled baking
pan until browned, then transfer to a crockpot, add
sauce, heat on low for a couple of hours, or until hot.

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