Konigsberger Klopse with Vegi Meatballs

1 C rolled oats

2/3 C evaporated milk

1 C pecan meal

1 C bread crumbs

1 C dry cottage cheese or ricotta cheese

3 eggs or eggs beaters

1 large onion – chopped

1 tsp salt

½ tsp sage

1 Tbsp basil

1 Tbsp oregano

2 Tbsp parsley

Soak rolled oats in evaporated milk for 30 to 60 minutes – beat the eggs until mixed – sauté onion – press cottage cheese through a strainer or put through a meat grinder – mix all ingredients together and form meatballs – add more bread crumbs as needed to achieve desired consistency – set oven at 350 degrees – bake on greased pan for 20 minutes – turn meatballs; bake for another 15 minutes (see page 53 for cream sauce)

Submitted by: Laurel Sokolies