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

Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

Nutrition Facts

461.5 calories; 14 g protein; 51.7 g carbohydrates; 118.7 mg cholesterol; 1597.4 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2003
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! Read More
(19)

Most helpful critical review

Rating: 2 stars
09/24/2008
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. Read More
(4)
33 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/01/2003
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! Read More
(19)
Rating: 5 stars
12/23/2002
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. Read More
(14)
Rating: 4 stars
05/18/2005
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. Read More
(14)
Advertisement
Rating: 5 stars
07/20/2008
Easy and quick to make. Very yummy and filllng. Made with brown rice. Read More
(5)
Rating: 4 stars
01/22/2009
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. Read More
(5)
Rating: 5 stars
01/22/2008
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. Read More
(4)
Advertisement
Rating: 2 stars
09/23/2008
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. Read More
(4)
Rating: 3 stars
01/11/2010
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. Read More
(3)
Rating: 4 stars
07/26/2004
These were awesome. I cut the sweetness in a double recipe by making only one recipe worth of sweet-sour sauce and making up the difference with canned tomato sauce. It worked very well. Read More
(3)