This recipe actually defies most of my general eating habits - on my own, I don't eat that many eggs. Or any cottage cheese. And although I do love a nice sharp cheddar, it is what the Cookie Monster would call 'A Sometimes Food'. (You should actually google "Cookies are a Sometimes Food" right now, it is hilarious.)
However, my nursing sister loves these things, because they are delicious, and she probably needs to consume 3000 calories a day, so I made a double batch for her. (You can see the picture of me making them on her blog.) Actually, she did most of the work, throwing bread and nuts and cheese in the food processor. I just had to crack the eggs and get my hands dirty. Most of them went into the freezer, but we had some for dinner with barbecue sauce, so I can attest to their deliciousness.
For a single batch:
4 eggs
1 c shredded cheddar
1/2 c cottage cheese
1/2 c finely chopped onion (food processor)
1 c finely chopped pecans
1 t dried basil (we omitted, I think I added parsley instead, as I couldn't find basil, because I didn't know where the garden was)
1 1/2 t salt
1/4 t sage
2 c bread crumbs
Mix, shape into balls (about a dozen), bake at 350 for about a half hour. I would grease the pan with some olive oil or bake on parchment paper because they stuck to the pan. The original recipe calls for a sauce to be made that is poured over the meatballs and a longer baking time. We have never used the sauce, so I reduced the baking time so they don't get too crispy. But they are good crispy.
