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Sweet and Sour Vegetarian Meatballs

Prep time
30 mins
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 cshredded colby cheese
3 Tminced yellow onion, divided use
1⁄2 tdried basil
1 tdried sage, divided use
1 tsalt
1 ccrushed herbed stuffing mix
1 ccottage cheese
6 Tpecan meal (ground from 1/2 cup pecans)
2 Tcanola or vegetable oil
3 Tcider vinegar
10 Tapricot jam
6 Tketchup
3⁄4 tdried oregano
1⁄4 thot 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. Serve warm.


Goes great with fettuccine Alfredo or mushroom risotto.