My parents didn’t start out as vegetarians, but by the time my brother and I were toddlers, they had switched to a very strict, healthy diet of plant-based foods. Truth be told, Mom said I never would eat any meat products, even as a baby. Anytime she would try to feed me beef, chicken, hot dogs…whatever….I would spit them out. So I guess I was “born” a vegetarian!
This dish is good several different ways when you’re looking to add a protein to your Meat-Free Monday meals. If you are vegan, you can try substituting the cheese for tofu. I personally have not tried to “vegan-ise” this recipe, so it would definitely be an experiment! These meatballs are great in spaghetti sauce, bake them in a marinara or cream of mushroom soup sauce and serve as a side dish. Or you can make “meatball” subs with them!
Here’s what you’re going to need:
Large mixing bowl, large wooden spoon, raw wheat germ, 16 oz. container of fat-free cottage cheese, pecan meal, onion, eggs, seasoned bread crumbs and a square baking dish with a lid.
Cottage Cheese Pecan Meatballs
1 cup fat-free cottage cheese (8 oz.)
1/2 cup raw wheat germ
1/2 cup seasoned bread crumbs (Panko is great too)
1 cup pecan meal
3 eggs (I use 2-farm fresh eggs)
1 large onion, minced
Combine all ingredients well and using a cereal tablespoon, scoop out into your hands and roll into balls. The mixture will be thick, but very moist.
Preheat your oven to 350*F. Spray your baking dish with non-stick spray.
I actually doubled this batch and made bigger “meat”balls even though they’re not exactly the same size! And because onions and my hubby are not friends, I substituted 1 tsp onion powder for the chopped onions to keep the flavor.
Cover and bake for an hour or until golden brown.
Serve and enjoy!