Sweet and Sour Vegetarian Meatballs
Open Harvest Co-op Grocery, Lincoln, NE for the Co-op Advantage Program
East meets West in this bit of food fusion.
|2 ||large eggs |
|1⁄2 c||shredded colby cheese |
|3 T||minced yellow onion, divided use |
|1⁄2 t||dried basil |
|1 t||dried sage, divided use |
|1 t||salt |
|1 c||crushed herbed stuffing mix |
|1 c||cottage cheese |
|6 T||pecan meal (ground from 1/2 cup pecans) |
|2 T||canola or vegetable oil |
|3 T||cider vinegar |
|10 T||apricot jam |
|6 T||ketchup |
|3⁄4 t||dried oregano |
|1⁄4 t||hot sauce, or to taste |
| ||oil for the baking pan |
Preheat oven to 350 degrees F. Oil a sheet pan that has sides or an oven-safe casserole dish. In a large mixing bowl, mix together first nine vegetarian meatball ingredients, using 2 tablespoons of the onions and 1/4-teaspoon sage. Once thoroughly combined, roll into 1 to 2-inch balls. The mixture should yield approximately 16-18 vegetarian meatballs. Place them in the oiled pan and bake for 15 minutes. Turn them, and bake another 15 minutes. While the vegetarian meatballs are baking, mix together remaining sauce ingredients in a separate bowl, using reserved 1 tablespoon onion and 3/4 teaspoon sage. After the vegetarian meatballs have baked for 30 minutes, coat them with the sauce and bake another 10-15 minutes.
Goes great with fettuccine Alfredo or mushroom risotto.