Recipe by Janet Potts
"A great dish with sweet and sour sauce. Serve it with a big bowl of steamed rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
distilled white vinegar
hot pepper sauce
shredded Cheddar cheese
finely diced onion
Italian seasoned bread crumbs
These appetizers really have a meaty texture and a wonderful taste. Non-vegetarians may not even realize that they're not made of meat! And for vegetarians, it's a refreshing and delicious alternative to soy-based meat substitutes. If you want them to taste more "sausagey" try doubling the amount of sage and add a hearty dash of dried basil. When I made this recipe for a holiday party, I coated a pan with non-stick spray, put the meatballs on it without the sauce, and baked for 30 minutes at 325 degrees F, in order to brown and firm them up nicely. Then I tossed them into a crockpot and covered them in homemade barbecue sauce (there are several fine recipes on this website). DELICIOUS party appetizer! I'll also consider making them in a white sauce and serving them over egg noodles, a la Swedish "meatballs". Thank you, Janet, for posting this recipe! It's definitely on my "keeper" list!
Edible, but I don't think it's a keeper. Had too much of a bready flavor, so if I were to do it again, I would probably cut down on the bread crumbs. The sauce was really good though. I think I will use that again with regular meatballs. In spite of being vegetarian, DO NOT mistake this for being healthy. I got 18 meatballs using a 2 tbsp scoop out of this recipe. Once I added up JUST the caloric stuff, that worked out to 205 calories per meatball. Yikes! BTW: this is the same recipe as Vegetarian Sweet and Sour Meatballs except with one more egg.
These are the best "fake" meatballs I have ever tasted. It was almost scary how much they looked and tasted like "real" meatballs. I had to keep reminding myself that I had not actually put any hamburger into the recipe! The sweet and sour sauce was very good, too. I also plan to make the meatballs again with Italian seasonings and parmesan cheese and use them in spaghetti.
This recipe makes a lot but it was so tasty that we didn't have any problems finishing them. A great alternative to greasy real meatballs.
Easy and quick to make. Very yummy and filllng. Made with brown rice.
The meatballs are pretty good for other purposes (like spaghetti & meatballs), but we really didn't think they went with this sauce very well at all. I'd give the meatballs 4 stars but the combination of the meatballs & sauce only 2.
My family loved these. I used fat free cheddar and cottage cheese. Really good, but the texture is more like stuffing than a real meatball. We had these with mashed potatoes and a vegetable for dinner.
This sauce was OK... I used it on regular frozen "meat" balls but it was too tart. I would add sugar or reduce the amount of vinegar to improve the flavor. I won't make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Faux Meat Balls
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 216
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
You really can make satisfying meatballs without the meat. See how it’s done!
See how to make a lighter, easier version of sweet and sour pork.
Make a Jewish-style brisket that’s sweet, sour, and delicious.