Osteofitness

IKIER WELLNESS

Osteofitness™ and Massage Therapy

Baked Walnut and Cheddar Cheese Balls Bechamel

By

Baked Walnut and Cheddar Cheese Balls Bechamel
Baked walnut and cheddar cheese balls bechamel, submitted by Linda Adler. Image taken from sodelicious.com. Real recipe may look different.


This recipe is a delicious bone healthy recipe with a special history. This recipe was submitted by OsteofitnessTM member, Linda Adler. She and her husband lived in Edinburgh, Scotland after college while he went to graduate school. They had friends from Rhodesia who were vegetarian, and they made the recipe for them. “It was a good, filling, inexpensive, meatless recipe!”

Ingredients

  • 1 ½ cups ground walnuts
  • 4 oz grated, mild cheddar cheese • ½ cup breadcrumbs
  • ½ cup wheat germ
  • ½ onion, minced or grated • 2 Tbs parsley, chopped
  • freshly ground pepper
  • salt
  • 2 eggs, well beaten
  • 3 cups Béchamel sauce

Bechamel Sauce Ingredients

  • 3 Tbs butter
  • 3 Tbs flour
  • ½ onion, minced
  • 2 ½ cups hot milk
  • peppercorns
  • thyme
  • 1 tiny bay leaf
  • salt
  • grated nutmeg

Instructions

  • In a large bowl, mix the ground walnuts, the finely grated cheese, breadcrumbs, wheat germ, minced onion. Season the mixture with chopped parsley, a lot of pepper, and salt. Finally, add the well-beaten eggs.
  • Roll the mixture into balls, slightly smaller than eggs in size, and arrange them in a buttered baking
  • dish.
  • Make 3 cups of Béchamel sauce, well-seasoned with thyme and onions. Pour sauce over the walnut balls in the baking dish.
  • Bake in a hot oven (375 to 400 degrees) for about 35-40 minutes. Serve very hot from the baking dish.

Instructions for Bechamel Sauce

  1. On top of a double boiler, heat the butter until bubbly.
  2. Add the finely chopped onion and let it cook over very low heat for 3 or 4 minutes.
  3. Stir in the flour and continue cooking a few minutes more, then begin adding the milk. Pour in the milk bit by bit and stir with a whisk while you do.
  4. The sauce will begin to thicken after a few minutes. Add a few peppercorns, some thyme, and a very small bay leaf or a piece of one. Sprinkle in a little salt and nutmeg. Let it cook slowly for 10-15 minutes, then strain through a sieve.
  5. This is a basic white sauce, and you can vary it with herbs, spices, or cheeses. It will keep in a Refrigerator, in a tightly covered jar for a few days, but it is not recommended that you store it longer than that.