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1
Preheat oven to 325 degrees F.
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2
Place breadcrumbs, chopped pecans and first 1/2 cup shredded cheddar cheese into a bowl, add eggs, onion, minced garlic, and salt, and mix by hand until thoroughly combined.
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3
Shape into small balls (the size of a walnut) and fry over medium-high heat in oil 3-5 minutes, or until balls are golden brown.
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4
To make the sauce, combine the tomato puree, tomato soup, water and cumin.
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5
Mix well.
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6
Place fried cheese balls in a casserole or 9x13 inch baking dish, and cover with combined sauce ingredients.
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7
Bake at 325 degrees F for 30 minutes; sprinkle second 1/2 cup of shredded cheese on top and return to the oven for 5 more minutes to melt the cheese.
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8
Remove from oven.
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9
Sprinkle chopped parsley on top.
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10
Susannes Notes: The cheese balls may be scooped out with a 1 ounce ice cream scoop and, instead of frying, placed on a Pam sprayed baking sheet, about an inch apart, and baked in a preheated 350 degree (F) oven for 18-20 minutes, or until cooked through.
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11
Then continue on with the recipe as directed for the sauce.
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12
These turn out just as well as the fried cheese balls, with less grease, and are faster and less messy to make.
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13
I have also prepared these baked in the oven, as directed above , then placed the meatballs in a crockpot, covered with the sauce, and turned on high for 1 hour, then turn the heat down to low and allow to simmer for several hours, until ready to serve.
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14
These are wonderful meatballs served with pasta, or as a stand-alone entree.
