These tasty vegetarian meatballs make a delicious appetizer or accompaniment to fettuccine Alfredo or mushroom risotto.
Ingredients
- 2 large eggs
- Oil to grease pan
- 1/2 cup shredded Colby cheese
- 2 tablespoons minced yellow onion
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried sage
- 1/4 teaspoon salt
- 1 cup crushed herbed stuffing mix
- 1/4 cup cottage cheese
- 6 tablespoons pecan meal (grind about 1/2 cup pecan halves)
Sauce
- 2 tablespoons canola or vegetable oil
- 3 tablespoons apple cider vinegar
- 10 tablespoons apricot jam
- 6 tablespoons ketchup
- 1 tablespoons minced yellow onion
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried oregano
- 1/4 teaspoon hot sauce
Preparation
- Preheat oven to 350°F.
- Oil a sheet pan with sides or an oven-safe casserole dish.
- In a large mixing bowl, mix together all vegetarian meatball ingredients. 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 all sauce ingredients in a separate bowl.
- After the vegetarian meatballs have baked for 30 minutes, coat them with the sauce and bake another 10-15 minutes. Serve warm.
Serving Suggestion
Goes great with fettuccine Alfredo or mushroom risotto.
Authored by Open Harvest Co-op Grocery. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop