I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, October 11, 2010

Vegetarian Meatball Sub

My veg-head Autumn really enjoys this recipe. I try whenever possible to make her something similar to what we are eating for dinner. When we have meatball subs, she gets this. I posted the vegan alternative at the bottom of this recipe.

(serves 5)

*4 eggs, slightly beaten
*1 teaspoon dried oregano
*1 teaspoon dried basil
*1/4 teaspoon dried thyme
*1/4 teaspoon dried majoram
*2 cups cheddar cheese, grated
*3/4 cups walnuts, chopped fine
*1 cup dry italian style breadcrumbs
*2 cups spaghetti sauce (I make my own)
*4 hearty sub buns
*1 tablespoon olive oil
*1/2 teaspoon garlic salt
*4-8 slices provolone cheese

~Mix well, the first 8 ingredients together.
~Cover and refrigerate for 30 minutes.
~Preheat oven to 400 degrees.
~Form mixture into 1 1/4 inch balls.
~Spray a baking sheet with a cooking spray.
~Bake for 20 minutes or until a golden brown.
~Open your sub bun, and brush the inside with olive oil.
~Sprinkle garlic salt over olive oil.
~Place the sub buns on a baking sheet.
~Bake in oven for 5 minutes, or until lightly browned. (I do this durning the last 5 minutes of the meatballs cooking.)
~Warm spaghetti sauce over medium heat, while the meatballs are cooking.
~When meatballs are done, drain put meatballs into spaghetti sauce.
~Spoon 5 meatballs into sub bun.
~Place provolone cheese over meatballs.
~Return to oven for 2-3 minutes or until the cheese is melted.
~Cool slightly and serve.

Helpful Hint:
-Once you have cooked the meatballs and they have cooled, you can freeze them.

Vegan Variations:
-substitute cheddar cheese for soy cheddar cheese
-omit mozzarella cheese or substitute with Creamy sheese.
-substitute bread crumbs for vegan bread crumb
-substitute egg for 1 tablespoon soya flour & 1 tablespoon water.

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