Mesa Grande Vegetarian Meatballs

By Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Serve these classic Italian favorites with pasta and tomato sauce as a main course, or make them small and put them on toothpicks with Imus Ranch Barbeque or Southwestern Teriyaki Sauce for a delicious hors d'oeuvre.

I recommend using all organic non GMO ingredients.

Ingredients:

1     14 Ounce package soy based sausage crumbled
1/2   Medium Red onion, minced
1/4   Cup bread crumbs
1      Egg beaten
2      Tablespoons ketchup
2      Teaspoons minced fresh garlic
1      Teaspoon fresh tyme or 1/4 teaspoon dried oregano, to taste. Freshly ground pepper
1/4   Cup olive oil

Directions:

Pre heat oven to 350 degrees.  In a mixing bowl, thoroughly combine all the ingredients except the oil.  Pour the oil into a small bowl.  Form the sausage mixture into balls and coat them lightly with the oil. Arrange the meatballs in a single layer on a baking sheet and bake for 25 minutes, or until browned.

Makes 4 Servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.