For a vegan version, substitute the eggs with a flax egg replacer (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a vegan cheese alternative. Taste the sauce before pouring it over the meatballs and adjust the vinegar or apricot jam to your preference. These meatballs are delicious served over rice, pasta, or as appetizers.
Zesty Vegetarian Sweet and Sour Meatballs
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS24
Delight in these savory, plant-based meatballs, where the rich, nutty flavor of pecans takes center stage. Baked to golden perfection and draped in a tangy, vibrant sweet and sour sauce, these meatballs offer a surprisingly delicious vegetarian twist on a classic favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol199 mg
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Fiber2 g
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Protein19 g
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Saturated Fat14 g
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Sodium1376 mg
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Sugar36 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray. (5 minutes)
02
StepIn a large bowl, combine the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt. Mix thoroughly until well combined. If the mixture seems too dry, add another egg to help it bind. (10 minutes)
03
StepShape the mixture into evenly sized balls, approximately 1-inch in diameter, and arrange them in the prepared baking dish. (15 minutes)
04
StepBake in the preheated oven until the meatballs are browned and firm to the touch, about 45 minutes. (45 minutes)
05
StepWhile the meatballs are baking, prepare the sweet and sour sauce. In a separate bowl, whisk together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and dried oregano until smooth and well combined. (5 minutes)
06
StepOnce the meatballs are baked, remove them from the oven and carefully pour the sweet and sour sauce evenly over the pecan balls. (2 minutes)
07
StepReturn the baking dish to the oven and bake for an additional 5 to 10 minutes, or until the sauce is bubbling and slightly thickened. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Chester Damore
Jun 22, 2025Easy to make and delicious. I'll definitely be making these again.
Vance Fisher
May 15, 2025These were surprisingly good! I was skeptical about the pecan meal, but it worked perfectly.
Lora Connelly
Apr 28, 2025A great vegetarian option that is very flavorful.
Kallie Flatley
Apr 15, 2025The sauce is fantastic! I did reduce the vinegar a bit, as suggested.
Heath Mayer
Apr 8, 2025I made these for a party, and they were a hit! Everyone wanted the recipe.
Neal Turner
Mar 31, 2025I used almond meal instead of pecan and they turned out great!
Janelle Wuckert
Mar 30, 2025I added a little soy sauce to the sauce for an umami flavor.
Candelario Spencer
Mar 18, 2025My family loved these! Even my meat-loving husband enjoyed them.