Pecan Nut Meat Balls
Savor the rich, nutty flavor of Pecan Nut Meatballs—an irresistible vegetarian twist on a classic comfort dish. These hearty meatballs are crafted with finely ground pecans, breadcrumbs, Parmesan cheese, and a medley of aromatic seasonings, making them both protein-packed and bursting with flavor. Delicately baked until golden and simmered in a luscious marinara sauce, these meatballs are perfect served atop pasta, tucked into a warm sub roll, or as a show-stopping appetizer. With just 15 minutes of prep and a total cook time of 25 minutes, this quick and easy recipe is ideal for weeknight meals or entertaining guests. Nutritious, flavorful, and undeniably satisfying, Pecan Nut Meatballs are a must-try for vegetarians and meat-eaters alike!
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Recipe Information
Ingredients
- 1.5 cups Pecans
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 2 cloves Garlic, minced
- 0.5 cup Onion, finely chopped
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper and set aside.
In a food processor, pulse the pecans until finely ground, but not overly processed into a paste.
Transfer the ground pecans to a large mixing bowl.
Add breadcrumbs, Parmesan cheese, minced garlic, chopped onion, Italian seasoning, salt, and black pepper to the bowl. Mix well to combine.
Crack the eggs into the mixture and stir until everything is evenly incorporated. If the mixture feels too dry, add 1–2 tablespoons of water to bring it together.
Using your hands or a small scoop, form the mixture into balls about 1 to 1.5 inches in diameter and place them on the prepared baking sheet.
Brush the meatballs lightly with olive oil to help them brown in the oven.
Bake the meatballs in the preheated oven for 20–25 minutes, or until they are golden brown and firm to the touch.
While the meatballs are baking, heat the marinara sauce in a large saucepan over medium heat.
Once the meatballs are done, add them to the saucepan and gently stir to coat them in the marinara sauce.
Serve the pecan nut meatballs hot over pasta, on a sub roll, or as an appetizer with toothpicks!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 35.1 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 27.7 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 744 mg | 57% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 930 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
