Veggie Italian Meatballs (Serves 6)1 cup finely ground pecans (grind in food processor) Mix together nuts, bread crumbs, cheese and onions in large bowl. Mix in eggs one at a time until the mixture is well moistened and a good consistency to form into meatballs (not too sticky.) Form into one inch meatballs, then sauté in hot olive oil in nonstick pan until lightly browned on all sides. Let drain on paper towels to remove excess oil. Place in oiled casserole dish, cover with Italian marinara sauce, then cover with lid or foil and bake in 350* oven for 30 minutes. Serve warm with spaghetti and grated parmesan cheese. The meatballs are even better the next day after sitting overnight in the refrigerator and absorbing the flavors from the marinara sauce. Variation: Substitute the Italian bread crumbs with homemade whole grain ones by grinding up two pieces of whole grain bread in the food processor into fine bread crumbs and adding 1 clove of minced garlic, ½ teaspoon dried basil, 1/2 teaspoon of salt, 1 pinch of cayenne pepper and ¼ teaspoon of grd. black pepper. The homemade bread crumbs will be moister then the store bought ones so reduce the eggs in the meatball mixture to 2-3.
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