Reviewed: Nov. 13, 2009

These were pretty good, I only used 1 cup of bread crumbs but I think 1 1/2 might be better. Also I didn't crush the nuts to finely which gave them a weird texture but still good. next time I know better. I will be making these again!

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Jaylex85

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Nov. 5, 2009

The meatballs are excellent. The sauce wasn't anything exceptional, it wasn't bad, but next time I would try it with a different kind.

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Spicitte

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

Was very excited to try these, but did not care for them. The sage just does not seem to belong. Also with all the italian seasonings, a spaghetti type sauce would be better suited. The texture of the meatballs was great, but would not make again with the sweet and sour sauce which was only okay. Overall too many competing flavors that didn't blend well.

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anno

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Reviewed: Oct. 22, 2009

Oh... these are great! I'll certainly be making them again with and without the sauce. Thanks for the recipe!

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traveling1

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Reviewed: Aug. 7, 2009

I made these for my vegetarian daughter last night and she and I both absolutely loved them. She was surprised as she hates pecans. She said she couldn't tell they were in there. The sauce is wonderful and we made sure we got every drop out of the pan when we stored the leftovers.

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Dominogurlz

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Reviewed: Jun. 20, 2009

I wanted to try this so bad after reading the reviews, but I didn't have time to get all the ingredients. I subbed the cottage cheese with feta cheese, replaced real eggs with Egg Beaters, and omitted the salt. I grated the onion so I wouldn't have chunks, and I crushed chopped pecans with my rolling pin (no food processor). I used a standard 1 Tbs cookie scoop and yielded 28 meatballs exactly. I baked for 30 minutes with a mist of olive oil (no sauce), and I'm glad I didn't bake longer - once out of the oven the meatballs continued to cook some and became the perfect texture for me. Next time I'll sneak in shredded carrots/zucchini for a veggie boost.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

This recipe gets five stars for the meatballs alone. So far, I have made this recipe twice & used it solely for the meatballs, not the sweet & sour sauce. The first time I made it I baked them in a marinara sauce instead for spaghetti. They were absolutely delicious! This last time I got a little "crazier". I only had ricotta handy and some deli slices of white cheddar. The food processor fixed my cheese issue (actually, I think I used too much because I paid less attention) and the ricotta actually worked really well also. I decided to try baking them with no sauce. I sprayed the baking dish really well with cooking spray and covered them with foil to keep from drying out. They turned out perfect and tasted awesome without any sauce at all. I think my favorite use for them was "Swedish Meatball" style with some leftover gravy that I had in my fridge & thrown over egg noodles! This recipe is a major keeper!!

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RAGDYANN422

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 18, 2009

everyone loved it, meat-eatters too!

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heather w.

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Reviewed: May 8, 2009

This is a keeper recipe! I was very skeptical about it...I even made another dish on the side incase it was not edible because I was scared there was not going to be any dinner. But everyone in my house loved it. My son who does not like meatballs wanted more and more. My mom stopped in during dinner and she hates vegetarian foods she liked them with the pecans...this will be in the front of my recipes for a long time as it's something the whole family enjoyed meat eaters and vegetarians alike.

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Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

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Reviewed: Apr. 13, 2009

Definitely a keeper! The 'meat' balls are very flavorable ....... ummmmmm!! If I could I'd give recipe 8 stars, even though I purposely left some ingredients out. No Italian seasoned bread crumbs, so used Gourment Round Croutons - Parmesan Cheese and Garlic Flavor. No apricot jam for the Sweet and Sour Sauce so used peach preserves. Left out the minced onion, oregano, and hot pepper sauce - too many spices. Even with the changes/omissions, the taste is GREAT!!

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The King's kid

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

I have these meatballs in the oven right now - they smell so good! I tasted the meatball and sauce mixtures as I was making them, and they are excellent. I followed the recipe exactly. I'm really excited about the other potential uses for a recipe like this...perhaps as a starting point for meatloaf or homemade veggie burgers?! I also think these meatballs would be the perfect party food made ahead and kept warm in a crockpot with sauce - either sweet and sour or Italian tomato sauce. They were easy to assemble, too. I think next time I will make a triple batch and freeze them for quick suppers, just like the frozen meatballs from the grocery store, only sooooo much better. My three-year old says we should eat them all before daddy comes home, LOL!!!!!!!

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Jennifer

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Reviewed: Feb. 4, 2009

I made this recipe for my daughter's birthday party (mostly carnivores were there) and no one noticed they didn't contain meat!!!! I had one guest ask me for the recipe and when I gave it to her she was shocked to see there is no meat in them! I used apricot pineapple jam for the sauce and added a little more onion than recommended. I have found a family favorite, thank you so much!

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MyasMommy

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Reviewed: Feb. 3, 2009

There isn’t much food that I dislike but I think sweet and sour sauce just may be one of them. The “meat”balls themselves were very good. I just did not care for the sauce. I used only ½ cup of nuts to try and cut back on the fat content of this recipe. I also used one whole egg and four egg whites instead of the four eggs called for in this recipe. When mixing the ingredients I felt that one cup of bread crumbs was plenty, and I was right. Much more than that and I think they would have turned out hard. I have been using a similar recipe to this for years, however, my recipe does not call for the spices this recipe did. They lend a nice touch. Great recipe.

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KGORA

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

I am rating this based on the taste of the meatballs only (not the sauce). I made them as directed except I baked them in a dish without any sauce on them. Once they came out, I separated them and put a few in marinara sauce for meatball subs for dinner ("Best Marinara Sauce Yet" recipe on this site) and the rest I am freezing for later. I plan to try the sweet and sour sauce later. The meatballs are so good, though! The only thing I changed is I used low fat cottage cheese and cheddar cheese to cut down on the fat, and I added a clove of garlic.

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Sarah0987

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 14, 2009

It was very good. The meat balls were a bit too salty, and the sauce was a bit too sweet. A good start for experimenting with veggie meat balls.

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RobDeBrandt

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Reviewed: Dec. 31, 2008

This even fooled my husband!! He's a meat & potato guy & my daughter is a vegetarian. He thought I used ground chicken or turkey. Served with stroganoff sauce (no one is a sweet & sour sauce fan). I baked on a greased cookie sheet for about 8-10 min, turning half way through. Suggest adding bread crumbs a little at a time, just enough so you can roll into balls. Plan on making patties for a burger and in spaghetti sauce. Nice change from Tofu & beef.

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GRANNYBIRD

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Reviewed: Nov. 23, 2008

Really great if your a vegetarian! I make these just as the recipe says except I leave out the sage. I bake them in the oven with no sauce and then add them to a slow cooker with BBQ sauce and we snack on them all day! So yummy! And they get better as they sit. I've made them several times and never get sick of them. Thanks for sharing this! xo

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shelli

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Chanhassen, Minnesota, USA

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Reviewed: Nov. 19, 2008

one of the best vegetarian meatballs recipes. Should line pan with tin foil and/or add a little more water to sauce. Also should remove meatballs right away as sauce hardens quickly.

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PATZ2

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

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Reviewed: Nov. 19, 2008

I am struggling to be a full fledged vegetarian. I was raised a meat eater but just don't see any reason that an animal should die so that I can survive. Especially with all the wonderful alternatives. I added a little olive oil to this recipe just for texture. It was excellent

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