Sweet And Sour Vegetarian Meatballs Recipes

Steps:

• Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl; incorporate into the mixture.
• Form meatballs using a 1-inch cookie scoop. Roll smooth.
• Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
• Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
• Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Steps:

• Mix ingredients in one at a time until well mixed.
• Form into balls with greased hands.
• Fry vegetable oil or bake until golden brown lightly on all sides.
• Place all of the meatballs in a pan or skillet and pour in 2 cups of water and 2 packages of George Washington Broth.
• Simmer until water almost disappears.
• (At this point you can use them as regular meat balls make the sauce below) Mix together your sweet and sour sauce.
• Place the meatballs in a baking dish or in a crockpot.
• Pour sauce over meatballs.
• Bake at 350 degrees for 30 minutes or turn on high in the crockpot and leave until all is warm.