Vegetarian Meatballs – “Mother” Strutz’ recipe
Ingredients
Meatballs :
- 4 large Eggs
- 4 oz. Cream Cheese
- 1/2 tsp. Garlic Powder
- 1/8 tsp. MSG optional
- 1/2 tsp. Salt more if you don't use MSG
- 1 package George Washington's Brown Broth or beef flavored broth
- 1 Onion coarsely chopped
- 1/2 C. Bread Crumbs
- 1 C. Cracker Crumbs Saltines
- 1/2 C. Walnuts Finely Chopped
Sauce:
- 3 C. Water
- 1/3 C. Loma Linda Brown Gravy mix.
- 1/2 can Cream of Mushroom Soup
- 1 C. Sour Cream.
Instructions
To make Meatballs:
- Blend eggs and cream cheese in blender or food processor.
- Add garlic powder, MSG, salt and George Washington broth powder.
- Blend together.
- Add onion; blend.
- Pour mix over crumbs, oatmeal and walnuts in bowl.
- Stir and let set to soak up moisture.
- When liquid has been absorbed, form into small balls.
- Deep fry till brown.
- Drain and cover with sauce, letting meatballs soak in sauce OVERNIGHT.
- Next day, bake @ 350°F about 1 hour until heated through.
- Good served over cooked and buttered, wide curly egg noodles.
To make sauce:
- Mix together: water and brown gravy mix and cook until thickened.
- Add remaining ingredients and mix together
