Vegetarian Sweet and Sour "Meatballs"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Meatballs:1 egg2 egg whites3/4 cup shredded Cheddar cheese1/4 cup graded Parmesan cheese1/2 cup cottage cheese1/2 cup finely chopped onion1 cup finely chopped pecans1 teaspoon dried Italian seasoning1 teaspoons salt1/4 teaspoon dried sage1 cups Italian seasoned bread crumbsSweet and Sour Sauce:2 tablespoons vegetable oil2 tablespoons unsweetened applesauce1/4 cup white vinegar3/4 cup apricot jam1 cup ketchup, reduced sugar1/4 cup minced onion1 teaspoon dried oregano1 dash crushed red pepper flakes to taste
1. Stir the eggs, cheddar cheese, paremsan cheese, and cottage cheese together.
2. Next, mix in the spices, salt, and pecans. Add the bread crumbs and stir until combined.
3. Form the mixture into 12 meatballs and place in a baking dish.
4. For the sauce, whisk together all ingredients and pour over the meatballs.
5. Bake uncovered in a preheated oven at 350 degrees for 35-40 minutes. The sauce will be bubbly and delicious looking when ready!
To make this extra quick, I get out my mini-food processor to chop up the onions and pecans. You don't want either to be too large as it will throw off the texture.
I usually double the meatball recipe, cooking half with the sauce and tossing the other half as meatballs only into the freezer. These taste little guys hold up well in other sauces and even soups so be creative and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELING2.
2. Next, mix in the spices, salt, and pecans. Add the bread crumbs and stir until combined.
3. Form the mixture into 12 meatballs and place in a baking dish.
4. For the sauce, whisk together all ingredients and pour over the meatballs.
5. Bake uncovered in a preheated oven at 350 degrees for 35-40 minutes. The sauce will be bubbly and delicious looking when ready!
To make this extra quick, I get out my mini-food processor to chop up the onions and pecans. You don't want either to be too large as it will throw off the texture.
I usually double the meatball recipe, cooking half with the sauce and tossing the other half as meatballs only into the freezer. These taste little guys hold up well in other sauces and even soups so be creative and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELING2.
Nutritional Info Amount Per Serving
- Calories: 682.8
- Total Fat: 40.4 g
- Cholesterol: 81.7 mg
- Sodium: 2,276.1 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 5.1 g
- Protein: 22.3 g
Member Reviews
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MZFORD
I was looking for a meatless meatball recipe for a baby shower I was throwing (the guest of honor is a vegetarian) and I decided to try these. Not only are they super easy to make but they were the hit of the shower! Not only did the vegetarians love them but so did the carnivores!!! Love, love, LOV - 3/5/12