Sweet and Sour Faux Meat Balls Recipe - Allrecipes.com
Sweet and Sour Faux Meat Balls Recipe

Sweet and Sour Faux Meat Balls

Recipe by  

"A great dish with sweet and sour sauce. Serve it with a big bowl of steamed rice."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings

Directions

  1. To make Sweet and Sour Sauce: In a medium bowl combine the oil, vinegar, jam, ketchup, grated onion, salt, oregano and hot pepper sauce. Stir until well combined.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl combine the eggs, Cheddar cheese, cottage cheese, chopped onion, pecans, basil, salt, sage and bread crumbs. Mix well and form into 2 inch balls or patties. Place them in a 9x13 inch baking dish and cover them with sweet and sour sauce. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2003

These appetizers really have a meaty texture and a wonderful taste. Non-vegetarians may not even realize that they're not made of meat! And for vegetarians, it's a refreshing and delicious alternative to soy-based meat substitutes. If you want them to taste more "sausagey" try doubling the amount of sage and add a hearty dash of dried basil. When I made this recipe for a holiday party, I coated a pan with non-stick spray, put the meatballs on it without the sauce, and baked for 30 minutes at 325 degrees F, in order to brown and firm them up nicely. Then I tossed them into a crockpot and covered them in homemade barbecue sauce (there are several fine recipes on this website). DELICIOUS party appetizer! I'll also consider making them in a white sauce and serving them over egg noodles, a la Swedish "meatballs". Thank you, Janet, for posting this recipe! It's definitely on my "keeper" list!

 
Most Helpful Critical Review
Sep 23, 2008

Edible, but I don't think it's a keeper. Had too much of a bready flavor, so if I were to do it again, I would probably cut down on the bread crumbs. The sauce was really good though. I think I will use that again with regular meatballs. In spite of being vegetarian, DO NOT mistake this for being healthy. I got 18 meatballs using a 2 tbsp scoop out of this recipe. Once I added up JUST the caloric stuff, that worked out to 205 calories per meatball. Yikes! BTW: this is the same recipe as Vegetarian Sweet and Sour Meatballs except with one more egg.

 

29 Ratings

May 18, 2005

This recipe makes a lot but it was so tasty that we didn't have any problems finishing them. A great alternative to greasy real meatballs.

 
Dec 22, 2002

These are the best "fake" meatballs I have ever tasted. It was almost scary how much they looked and tasted like "real" meatballs. I had to keep reminding myself that I had not actually put any hamburger into the recipe! The sweet and sour sauce was very good, too. I also plan to make the meatballs again with Italian seasonings and parmesan cheese and use them in spaghetti.

 
Jul 20, 2008

Easy and quick to make. Very yummy and filllng. Made with brown rice.

 
Jan 22, 2009

The meatballs are pretty good for other purposes (like spaghetti & meatballs), but we really didn't think they went with this sauce very well at all. I'd give the meatballs 4 stars but the combination of the meatballs & sauce only 2.

 
Jan 22, 2008

My family loved these. I used fat free cheddar and cottage cheese. Really good, but the texture is more like stuffing than a real meatball. We had these with mashed potatoes and a vegetable for dinner.

 
Jan 11, 2010

This sauce was OK... I used it on regular frozen "meat" balls but it was too tart. I would add sugar or reduce the amount of vinegar to improve the flavor. I won't make these again.

 

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Nutrition

  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 1597 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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