Reviewed: Apr. 28, 2009

I used meat. The sauce was the best. The family loved it.

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Reviewed: Jan. 22, 2009

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.

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abbey

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Reviewed: Jan. 3, 2009

I did not care for these.

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Charlee

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Reviewed: Sep. 14, 2008

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.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jul. 20, 2008

Easy and quick to make. Very yummy and filllng. Made with brown rice.

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Heliftsmeup

Cooking Level: Beginning

Home Town: Reading, Pennsylvania, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Jan. 22, 2008

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.

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Kelly

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Cheshire, Connecticut, USA

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Reviewed: Jan. 2, 2008

I did not make the sweet and sour sauce. I baked the 'meat' balls with a little olive oil and later added them to pasta sauce. They were fantastic. I have another batch in the oven right now, however, this time I have added carrot and celery and I am hoping they will turn out like faux rissoles. I can not recommend this recipe enough.

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Alexis83

Cooking Level: Intermediate

Living In: Perth, Western Australia, Australia

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Reviewed: Aug. 14, 2007

Oh my gosh, these were just so good, I don't know where to start! With the ingredients listed, I thought there was no way these could look anything like the picture, and couldn't understand how anyone could claim that they taste like real meatballs. Well, I was so wrong!! They really did come out looking exactly like the picture, and were indeed very similar to real meatballs in both taste and texture. I am going to use this recipe as a base to experiment with different sauces and flavours, like a tomato sauce to serve over spaghetti, or a spicy gravy to turn it into koftas with rice!

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Jun. 20, 2007

At first I thought these were wonderful then they proceeded to get harder and harder. Dont know what I did wrong, Sorry.

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Jillian

Home Town: Dearborn, Michigan, USA

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Reviewed: May 18, 2005

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.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: May 7, 2005

You have to love this recipe, everyday ingredients and great taste. I have made this a couple of times now, I use less vinegar, personal preference.

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DAVEGUYS

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Reviewed: Apr. 10, 2005

I didn't use the sauce do I cannot comment on that but the "balls" were good. I omitted the sage as my husband isn't a fan and I used half the cheddar and half mozza cheese. I also added lots of garlic and used walnuts instead of pecans. They turned out tasty!

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Jean Marie

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

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Reviewed: Oct. 6, 2004

Well I am bias since I do not eat meat. Still WOW. These are great just finish eating them 30 minutes ago. SO easy, So good. I made a Salisbury sauce instead and piped mashed garlic potatoes on top. My husband said this was a winner. YUM

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KIMMYSUE2

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Reviewed: Jul. 26, 2004

These were awesome. I cut the sweetness in a double recipe by making only one recipe worth of sweet-sour sauce, and making up the difference with canned tomato sauce. It worked very well.

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INFRYQ

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Reviewed: Dec. 24, 2002

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!

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CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 6, 2001

This was a great recipe. Easy and tasty. It's a little high in the fat, I am going to tweak it to see how low fat I can make it with out giving up the taste. Next time I will use a food processor to grind the nuts better. My 18month old threw some on the floor and the dog gives it 5 bones.

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GARLANFARM

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Reviewed: Dec. 5, 2000

Good texture, holds together well. I think I will try a savory sauce next time, it was too sweet & rich for me. I will also substitute egg beaters for the eggs & use lowfat cheeses. I think it would be good served over the top of boiled fresh green beens or carrots. I froze the leftovers and will use for future creations.

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COLETTENOELLE

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Reviewed: Oct. 11, 2000

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.

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LAURIE ADRIENNE

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Sweet and Sour Faux Meat Balls

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