These yummy “meatballs” pop easy in the mouth! They’re a little different as they are in a mushroom sauce instead of the standard spaghetti sauce. For a low-fat version, use 1% lowfat cottage cheese and 1/2 c. egg substitute in place of the eggs.

Cottage Cheese Balls

1 c. cottage cheese
1 c. quick oats
1 c. bread crumbs
1 medium onion, minced
2 eggs
1 t. ground sage
1 t. salt
pinch of sugar

In a medium bowl, combine all ingredients, mixing well. Form into balls and fry in a small amount of oil in a skillet over medium-high heat. (Or if you prefer, place balls on a lightly greased cookie sheet and bake in the oven at 375 for 20-25 minutes). Place cooked meatballs in a 9 x 13 inch baking dish. Cover with one can low-fat mushroom soup mixed with 1 can of water. Bake at 350 for 30 minutes.

–Recipe from Adventist Potluck Cookbook, contributed by Sue Shabo

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