Reviewed: Apr. 17, 2012

WOW!! These were AMAZING!!! I made them exactly as it was written. I almost thought that it wouldn't be enough sauce but it was. I will make these again and again and again. Who would have thought to put cottage cheese in a meatball? I threw these in the cast iron skillet for about 35 minutes. Perfection. This recipe is definitely going into my menu rotation. THANK YOU!!!!

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Reviewer:

phoebe215

Reviewed: Feb. 25, 2012

These are amazing! The first time I made them I followed the recipe, but now I use them to finish up veggies, beans, nuts, cheeses, or other leftover foods. I'm convinced that you can't mess these up!

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Reviewer:

andreakulikowski

Reviewed: Feb. 15, 2012

These are ok. The sauce tastes a lot like McDonald's sweet and sour except that there is a strong vinegar and ketchup flavor. Not exactly what I was hoping for.

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Reviewer:

AmyJo

Reviewed: Feb. 8, 2012

These are delicious! I didn't have pecans, so I used sliced almonds that I pureed in my mini processor. I also ran out of bread crumbs so I subbed in seafood breader and I used hard italian cheese and mozzarella in lieu of the the shredded cheddar. It was delicious! The sauce is savory/sweet and smells heavenly. These would be great with egg noodles.

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Reviewer:

A Candy Bar

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Ravenna, Ohio, USA

Reviewed: Feb. 6, 2012

EXCELLENT! I think that the key ingredient is abricot jam. It makes sauce more like a fruity ketchup than an asian sauce... so it come along well with the meatball ingredients. The only thing, I found the sauce a bit too sweet. So next time I will put less jam. Thanks for sharing this amazing recipe :)

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Reviewer:

pulpfiction267

Cooking Level: Intermediate

Reviewed: Jan. 20, 2012

These are wonderful! I made them for my grandsons and they loved them too - even the "pickey" eater! I used low fat and fat-free cheeses and it was fine. I didn't have sage, substituted marjoram for oregano. Next time I will try wheat germ or WW bread crumbs if I can find them, or one cup of Italian crumbs as another reviewer suggested. I think these meatless balls would also work well baked in tomato sauce and over pasta, or any sauce and base combo. Thanks for the great recipe!

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Reviewer:

gramavegie

Reviewed: Jan. 15, 2012

These were a hit in our house with a meat-eater who said they were great!

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Reviewer:

kimr8598

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Cooking Level: Intermediate

Home Town: Belleville, Michigan, USA

Reviewed: Jan. 12, 2012

I doubled the'veggie meatballs' (used 2 cups bread crumbs) Beacuse of the reviews. They are great 5+ stars; However the sweet & sour sauce was just okay. Out of 6 people only 2 liked it. I was sure glad I didn't cover them all with the sauce. The sauce needs something- might try adding a little brown sugar & Soy sauce. I will make dipping sauces next time and let everyone play around and find the right combo for themselves.

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Reviewer:

CHAR

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

Reviewed: Dec. 21, 2011

These are very good. You would not immediately know they don't have any meat in them. I halved the recipe for the balls and the sauce, and it made 15 appetizer sized balls and plenty of sauce to bake them in a little of it and toss them around in it after they were cooked. I followed the recipe exactly, but I did add some more spices ... black pepper, salt and garlic powder. My advice would be to grind up the nuts as fine as you can and mince the onion. I used Italian bread crumbs and did not find any issues with hardness or dryness. Do not hard pack the balls, just loosely roll them into balls with only enough pressure to hold them together. I will make these again, even meat eaters would like these.

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Reviewer:

Chef Cee

Cooking Level: Professional

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

Reviewed: Oct. 19, 2011

made these with 1 1/2 cup fresh bread crumbs, 1/4cup oatmeal, 1/4 cup TVP, 1/2 cup black bean flour. deleted cottage cheese. Added fresh flat leaf parsley (handful), 2 garlic cloves, 1/2cup carrots, jar of butternut squash organic babyfood (1/4 cup puree of any other squash or sweet potato would work too), and pulsed in the food processor. I like to slip veggies into everything! I baked without sauce for 10 min on 425, in a greased pan to seal the "meatballs" and then flipped and repeated. I voiced uncovered for 25 min. Covered with tinfoil and cooked another 20 min. They were so moist, delicious and "meaty" The kids even asked for seconds. Made enough for another dinner, lunch, or dare I say a wrap or sandwich! Yum! Thanks for the wonderful idea. I also made the sauce with tomato sauce and brown sugar, skipped the jam (just added more brown sugar to taste).

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