Vegetarian Meatballs for Thanksgiving

You might very well ask whether veggie meatballs is an oxymoron. I would answer yes to that. I would also add that their hearty texture and rich taste are actually preferred over real meatballs by most of my meat-eating friends. They are a wonderful “meatless” Thanksgiving entree on omnivore and vegetarian tables alike. This recipe takes some planning ahead as the balls should be frozen before they bake. Your efforts, however, will be well worth it.

Meatballs:

2 1/2 cups cracker crumbs

1 1/2 cups ground walnuts

1 teaspoon season salt

3 teaspoons sage

1 large onion (chopped fine)

1 1/2 cups Longhorn cheese (grated)

6 tablespoons parsley (minced)

8 eggs

pinch of garlic powder

Sauce:

1 bunch green onions (chopped)

1 clove garlic (crushed)

1 tablespoon butter (margarine substitutes nicely)

2 cans mushroom soup

16 ounces sour cream

Preheat oven to 350 degrees F.

Mix together cracker crumbs, walnuts, seasonings, onion, cheese, parsley, eggs and garlic powder. Form into balls approximately 1 1/2 inches in diameter. Place balls on baking sheet and freeze overnight - or make them in the morning, freeze and take out at dinnertime.

Sauté green onions and garlic in butter. Add soup and sour cream. Set aside.

Place balls in baking dish and pour sauce over frozen balls. Cover with foil and bake for 45 minutes. Serve “bubbling” hot.