I knew right off that I couldn't stomach all that fat, so yes, I did alter. My rating is based on the recipe, with changes. Used more onion, added cumin because I like it-a lot! Made a "hot" sweet and sour sauce, adding anaheim chili pepper and seeds. I used only 3 eggs, and 2 Tbsps powdered milk mixed with 2 Tbsps water for the 4th egg. I used 1/3 less fat monteray jack cheese, and light cottage cheese. Lastly, I substituted about 1/2 cup soy granuals for 1 cup of the breadcrumbs. I think I added a little water also, but check consistency and texture first. The balls should be somewhat firmer/denser than meat-type meatballs, but they should still be moist enough to yield under moderate thumb pressure. The balls will lose much of their density/firmness as the fat is cooked off into the sauce.
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I knew right off that I couldn't stomach all that fat, so yes, I did alter. My rating is based...