Holiday Recipes - Day 3

Meatless "Jingle" Balls
1 ¼ cups cornbread stuffing, generic or Pepperidge farm
¾ C pecan meal
1/3 C minced fresh parsley (not dried)
1 large sweet onion, finely chopped and browned in skillet in 1 T oil
½ tsp ground cumin
1 tsp sweet basil
½ tsp oregano
2 T braggs liquid aminos
½ C water
1 tsp chicken seasoning
2 T flax seeds

Combine cornbread stuffing, pecan meal and parsley in a bowl.

Brown the onion very brown, then add cumin, basil, oregano and liquid aminos. When onions are well-coated, add onion mixture to the cornbread mixture.

In a blender, blend water, seasoning and flax seeds for 2 minutes. Scrape down sides of blender and blend until mixture gets very think, about 2 more minutes.

Put flax ,mixture into a glass measuring cup , being careful to get most of it out of the blender, and cook it in your microwave for 1 ½ minutes (check it...it'll boil over). When mixture is cooked, add it to the above cornbread mixture and mix well.

Using a 1 T scoop, form balls on a 12x15 rectangle baking stone or cookie sheet, and bake at 350 for 25 minutes.

SAUCE:
1 jar (10 oz) smuckers all fruit seedless blackberry or black-raspberry jam
1 jar (28 oz) classico sun-dried tomato sauce, or favorite

Makes 16 meatballs.