Sweet and Sour Vegetarian Meatballs
By: Open Harvest Co-op Grocery
Recipe Information
Total Time: 55 minutes, Servings: 4
These tasty vegetarian meatballs make a delicious appetizer or accompaniment to fettuccine Alfredo or mushroom risotto.
Ingredients
2 large eggs
Oil to grease pan
1/2 cup shredded Colby cheese
2 tablespoons minced yellow onion
1/2 teaspoon dried basil
1/4 teaspoon dried sage
1/4 teaspoon salt
1 cup crushed herbed stuffing mix
1/4 cup cottage cheese
6 tablespoons pecan meal (grind about 1/2 cup pecan halves)
Sauce
2 tablespoons canola or vegetable oil
3 tablespoons apple cider vinegar
10 tablespoons apricot jam
6 tablespoons ketchup
1 tablespoons minced yellow onion
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1/4 teaspoon hot sauce
Preparation
Preheat oven to 350°F.
Oil a sheet pan with sides or an oven-safe casserole dish.
In a large mixing bowl, mix together all vegetarian meatball ingredients. Once thoroughly combined, roll into 1- to 2-inch balls. The mixture should yield approximately 16-18 vegetarian meatballs. Place them in the oiled pan and bake for 15 minutes. Turn them and bake another 15 minutes.
While the vegetarian meatballs are baking, mix together all sauce ingredients in a separate bowl.
After the vegetarian meatballs have baked for 30 minutes, coat them with the sauce and bake another 10-15 minutes. Serve warm.
Serving Suggestion
Goes great with fettuccine Alfredo or mushroom risotto.
Nutritional Information
Per Serving: 490 calories, 27 g. fat, 108 mg. cholesterol, 54 g. carbohydrate, 4 g. dietary fiber, 12 g. protein, 871 mg. sodium