Vegetarian Sweet and Sour Meatballs

Vegetarian Sweet and Sour Meatballs

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"My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!"
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Ingredients

55 m servings 803 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 803 kcal
  • 40%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 82.3g
  • 27%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 2264 mg
  • 91%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
  3. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
  4. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

193
  1. 228 Ratings

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Most helpful positive review

The first time I made them I followed the recipe the way it is. But as I was adding the ingredients, I realized how much sodium and fat would be in it. The texture turned out way too hard and al...

Most helpful critical review

These were okay. The sage in them makes them taste too much like Turkey stuffing. If I was to make them again I would not use sage, but I would use more italian spices like oregano, thyme, and...

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The first time I made them I followed the recipe the way it is. But as I was adding the ingredients, I realized how much sodium and fat would be in it. The texture turned out way too hard and al...

Great, delicious recipe! What a wonderful way to have meatballs again. The only advice I have with it is to make sure the pecans are FINELY ground. I left ours a little big and they added an ...

Even though these are vegetarian, they seemed overly high in calories and fat. I pulled out all the stops in order to try to reduce both. Instead of 4 whole eggs, I added 1 cup of egg substitu...

I noticed that some reviewers said their meatballs came out mushy and wanted to say it is VERY important that you DO NOT use fresh bread crumbs as that is whats causing them to be mushy. I hope ...

This is a great recipe. The second time I made it, I rolled the balls smaller than called for, and it really altered the flavor because the sauce ratio was different. I prefer the larger size....

These were okay. The sage in them makes them taste too much like Turkey stuffing. If I was to make them again I would not use sage, but I would use more italian spices like oregano, thyme, and...

These were delicious, exceptionally so the next day. I followed the recipe exactly except I made my own whole wheat bread crumbs and added some Italian seasoning with them. They freeze great a...

This was really good. I selected this recipe today because I have been looking for meaty dishes without soy. I followed the recipe step by step up until the baking. I baked mine longer than w...

I love these meatballs! Christmas wouldn't be Christmas without them. I thought I reviewed them last year but I guess I didn't. I make them "Swedish Meatballs" by adding a little nutmeg to the m...

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