Good. Mom says they are good "vegetarian food" only. Would be good in spaghetti with red sauce, too. The sauce is a bit sweet.
Vegetarian Sweet and Sour Meatballs
SUBMITTED BY: KIMCA
"My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!"
PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 5 servings
US METRIC
INGREDIENTS
* Meatballs:
* 4 eggs
* 1 cup shredded Cheddar cheese
* 1/2 cup cottage cheese
* 1/2 cup finely chopped onion
* 1 cup finely chopped pecans
* 1 teaspoon dried basil
* 1 1/2 teaspoons salt
* 1/4 teaspoon dried sage
* 2 cups Italian seasoned bread crumbs
* Sweet and Sour Sauce:
* 1/4 cup vegetable oil
* 1/4 cup white vinegar
* 3/4 cup apricot jam
* 1 cup ketchup
* 1/4 cup minced onion
* 1 teaspoon dried oregano
* 1 dash hot pepper sauce
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
3. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
4. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
Reviewed on Jul. 6, 2006 by MAMA GIN
This is a great recipe. The second time I made it, I rolled the balls smaller than called for, and it really altered the flavor because the sauce ratio was different. I prefer the larger size. I like these so much, I have been caught eating these cold from the refrigerator! ***I have made these numerous times since my original review and I have made an alteration in the recipe. I use 1 1/4 cups dry bread crumbs and 3/4 cup of fresh bread crumbs. I think the texture is better as they aren't quite so firm. They still hold up well in sauces. Great for making subs too!