Time 25m Yield 19 Number Of Ingredients 14 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.
Time 1h Yield 4 Number Of Ingredients 19 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture. Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan. Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs. Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.
Time 1h Yield 12-20 meatballs Number Of Ingredients 10 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.
Time 1h10m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray. Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn’t holding together. Shape the mixture into balls, and place into the prepared baking dish. Bake in the preheated oven until browned and set, about 45 minutes. Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.
Time 55m Yield 5 Number Of Ingredients 16 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.
Time 1h45m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
Prepare finely chopped fresh white bread crumbs in food processor or blender and place in a large bowl. Prepare finely minced onion in a food processor. Add to crumbs in bowl. Add hamburger to crumbs and onion. Add salt and pepper and poultry seasoning to taste. Mix egg and canned milk together. Add egg mixture to meat mixture until it is quite moist. Add a little more canned milk if necessary. Use a teaspoon of mixture for each meatball (or use a tablespoon for larger meatballs). Dampen hands with cold water during rolling, if necessary. Place cornstarch in a shallow bowl or pie plate. Roll each meatball in cornstarch. Place coated meatballs on wax paper. Fry meatballs in hot oil until brown and hard looking. Drain well on a double layer of paper towelling on a cookie sheet. If freezing for later, transfer cooked meatballs, in a single layer, to a cool cookie sheet lined with wax paper. Freeze. Bag, label and date. To continue with recipe, combine sauce ingredients in a large pot. Add additional consommé for less sweetness. Heat sauce until hot. Add meatballs and simmer slowly, uncovered, stirring gently occasionally, for about 45 minutes or 1 hour or until meatballs are glazed and tender.
More about “sweet and sour vegetarian meatballs recipes”
Time 1h10m Yield 8 servings. Number Of Ingredients 17 Steps:
In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.
