These vegetarian meatballs are excellent with spaghetti or on a sub sandwich! They taste like the real thing.
SERVES 4 -6
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- 4 eggs, slightly beaten
- 1 (1 1/4 ounce) envelope Lipton Onion Soup Mix, or one packet onion dip mix
- 2 cups grated cheddar cheese
- 3/4 cup oatmeal
- 1 cup dry Italian style breadcrumbs
- 1 tbs bouilllion
- Marinara sauce or broth
Mix ingredients together in order. Except Marinara sauce or broth.
Refrigerate for 30 minutes.
Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
Bake in 400 degree oven until brown, about 20 minutes.
(May be frozen now.) Place meatballs in casserole and cover with broth or marinara sauce.
Meatballs should be within 1/2 inch of being covered with liquid.
Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).
Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).