These are a vegetarian version of classic Italian meatballs. They are delicious and taste a lot like the real thing. You can make these ahead and freeze them and add them to any tomato sauce. We served them over spaghetti.

Ingredients:

1 clove garlic, minced

1 medium onion, minced

1/4 cup olive oil

2 cups pecan meal (Pecans ground finely in a cuisinart or blender)

1 1/2 cups dried breadcrumbs

1 tbsp dried oregano

1/2 bunch flat leaf parsley, minced

1 cup mozzarella (shredded)

1/2 cup parmesan cheese (grated)

4 large eggs, beaten

1/2 tsp hot pepper flakes, or more to taste

sea salt and freshly ground pepper, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a medium saute pan over med-high heat, heat olive oil and saute the onions until soft and translucent. Add in the garlic and saute another minute or so.

In a large bowl, mix together onions, garlic, oregano, parsley, mozzarella, parmesan, eggs, hot pepper flakes, salt and pepper. Mix well to combine. Form into golf ball sized meatballs (or slightly smaller depending on your preference.) Place on parchment lined baking sheet. Bake in the oven for 20 – 25 minutes. Remove from the oven.

If using right away, put them in a simmering tomato sauce and allow to simmer for about 10 minutes before serving. Otherwise refrigerate for up to a week or freeze for later use.