Posted by Jackie on May 2, 2012
These sweet and sour meatballs are my absolute favorite comfort food. It goes back to when my mom would make a version of them for Thanksgiving for me while everyone else was eating turkey. And, then they would all ask for meatballs, too. I did my best to hoard them away, I assure you.
So moist and flavorful, these meatballs are easy enough to make for a weekday dinner, and great for a dinner party. The sweet and sour sauce that goes on top adds the perfect touch of sweet tanginess.
Make ‘em, pile them up next to some mashed potatoes (or, in my case, rice and beans) and some veggies, and you’ll be a happy gal…or guy…
Sweet & Sour Meatless Meatballs
Makes about 24 meatballs
- 12 oz. meatless meat crumbles (such as Morningstar)
- 2 eggs, beaten
- 1/2 cup shredded mozzarella cheese
- 1 cup breadcrumbs
- 1 teaspoon parsley flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 1-1/2 cup barbeque sauce
- 1-1/2 cup apricot preserves
Preheat the oven to 375° and grease a 9×13 pan.
In a large bowl (or in your food processor), combine the meat crumbles, eggs, cheese, breadcrumbs, seasonings and olive oil.
Use a cookie scoop (or a measuring tablespoon) to form the meatballs, and place them in the greased pan.
Bake the meatballs at 375° for 20 minutes.
While the meatballs are in the oven, whisk together the barbeque sauce and apricot preserves in a small bowl until combined.
Pour the sauce over the meatballs after they’ve been in the oven for 20 minutes, and bake at 350° for an additional 15-20 minutes.
Original recipe by La Casa de Sweets.