NOTE: The meatballs need to be prepared differently
br>Shape into medium size meatballs about 2 1/2\" or
ve found that baking the meatballs on a rack placed
eef into small meatballs using you favorite meatball recipe.
Place into
In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste.
This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!
Prepare the meatball recipe as directed on the recipe; transfer to a plate
f wonton wrapper (or other vegan ravioli dough rolled out). Wet
Prepare the basic meatballs recipe #8060 and set aside.
Melt the margarine in a large skillet.
Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally.
Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Sprinkle with the salt and cheese.
Add the tomato wedges, cover and heat for 2 to 3 minutes.
Serve over rice for a complete meal.
o 450 degrees. To make meatballs, beat eggs lightly with a
arsley, and top with some vegan parmesan (recipe #413778). ENJOY!
Combine gravy, soup, and a soup can full of milk in a large saucepan.
Stir until mixed well.
Add meatballs and cook on medium-high heat until meatballs are heated through (about 20-30 minutes with the size of meatballs I used).
Reduce heat to medium-low; add sour cream and cook until heated through.
Serve over egg noodles.
asil, sausage, pork chops, and meatballs to the tomato sauce and
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.
Stir in the meatballs.
Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter.
Serve meatballs and sauce over the cooked pasta.
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Combine all ingredients except meatballs on high heat and mix well. Taste and adjust seasonings to your liking.
Add meatballs and stir so that the sauce is evenly distributed and covers all the meatballs.
Turn down to low and cook 3 - 4 hours.
ring to boiling; add Turkey Meatballs.
Reduce heat; cover and
Saute onions and mushrooms in skillet with a little bit of oil until cooked.
Add tomato sauce, cream of mushroom soup, parsley and salt & pepper to taste. Stir to combine thoroughly and then add meatballs.
Simmer until meatballs are heated through, stiring occasionally.
Serve over hot noodles.
r until almost tender.
Meatballs; Mix 1 lb. extra lean
Let the meatballs simmer all day, stirring occasionally. Leftovers can be used for meatball sandwiches.
The sauce is very tasty.
about 10 minutes.
Cream vegan margarine and coconut sugar together