Recipe by thechulita
"These meatballs use pecan meal as a meat replacement. They are so good, you don't even miss the meat! This recipe does have eggs and cheese in it, so it is not quite vegan. But those items can be substituted to make it so. The ingredients may sound funny, but the result is amazing! The sauce is very zesty so if you don't want it to be too strong cut down on the vinegar some."
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eggs, or more if needed
shredded Colby-Monterey Jack cheese
minced onion, or to taste
Italian seasoning, or to taste
crushed cornflakes cereal
distilled white vinegar
1 (12 ounce) jar
These are crazy good. The meatballs and the sauce are outstanding. I thought the batter was much too soft, so i added an extra 1/4 cup of cornflakes. It was still too soft and the balls all "melted" together when I baked them so it turned out more like meatloaf but so delicious. Maybe next time I will use 1 1/2 cup of cornflakes, or only 4 eggs. I used a lot more onion and replaced about 1/2 cup shredded cheese with cottage cheese. I also added the sauce after about 25min so it would cook longer. I wouldn't cook it more than 40min next time, since it was a bit dry at 50min. This is similar to the vegetarian sweet and sour meatballs but uses cornflakes and your own seasoning instead of breadcrumbs. They are both delicious and very similar but I prefer to use the organic cornflakes cereal instead of seasoned breadcrumbs which is often filled with unhealthy ingredients. Next I will try them in a tomato sauce. Can't wait to make them again!!
Made this last night the only change was to make into 4 small loaves. It was very good will make again. Will probably omit the vegatable oil I dont think it will make a difference.
pretty good, mine came out a meatloaf, too mushy for meatballs
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Vegetarian Sweet and Sour Meatballs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 343
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