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
VEGAN MEATBALLS
Try a vegan version of meatballs, made with mushrooms, oats and black beans and topped with a delicious tomato sauce. Serve with spaghetti or polenta
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 17
Steps:
- Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
- Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
- Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
- Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
- Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
- Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.
Nutrition Facts : Calories 400 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.43 milligram of sodium
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
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
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