No one ever knows these are vegetarian. These also make great cocktail meatballs in a slow cooker with sweet and sour, Asian, or barbecue sauce.
- 9 large eggs eggs
- 5 cups bread crumbs
- 3 cups finely chopped walnuts
- 3 cups grated sharp Cheddar cheese
- 3 medium onions, finely chopped
- 2 cups cottage cheese
- ½ cup vegetable oil
- 6 tablespoons minced garlic
- 4 teaspoons dried basil
- 2 teaspoons salt
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Mix eggs, bread crumbs, walnuts, Cheddar cheese, onions, cottage cheese, oil, garlic, basil, and salt together in a bowl with your hands until thoroughly blended. The batter will be very stiff.
Chill mixture in the refrigerator for 1 to 2 hours.
Roll into 1-inch balls and place on the prepared baking sheet.
Bake in the preheated oven for 8 minutes, turn meatballs, and continue to bake for another 8 minutes.
Preparation time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Servings: 16 – Yield: 80 meatballs