1 1/4 c cornbread stuffing cubes (i.e., Pepperidge Farms regular, not cubes)
3/4 c pecan meal
1/3 c minced fresh parsley (do NOT use dried)
1 med to lg sweet onion, finely chopped and browned in skillet in 1 t oil
1/2 t ground cumin
1 t sweet basil
2 T liquid aminos (or soy sauce)
1 t McKay’s chicken seasoning
1/2 t oregano
1/2 c water
2 T flax seeds
Put first three ingredients in a bowl. In a skillet brown onion and add to ingredients in bowl. Add all the rest of ingredients except chicken seasoning, water and flax seeds. In blender, put chicken seasoning, flax seed and water. Blend on high speed until mixture becomes thick. Put in a glass measuring cup and microwave for 1 1/2 min. Add to mixture in bowl. Form into meatballs (about walnut size) and put on cookie sheet.
Bake a 350 for 25 min.
Sauce (single recipe):
1 28 oz Classico Sun-Dried tomato sauce
1 10 oz jar Smuckers all-fruit seedless blackberry or grape jam
Melt jam in saucepan and add tomato sauce. Mix well. Spoon over meatballs when you serve.
Or, instead, you can pour sauce over meatballs and bake meatballs and sauce together until sauce forms a glaze over meatballs.