Sweet and Sour Vegetarian Meatballs recipe

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Ingredients

2 sleeves crackers (such as Keebler® Town House®), crumbled
1 ½ cups pecan meal
1 ½ cups shredded Colby-Monterey Jack cheese
1 cup sweet onion, minced
¼ cup finely chopped fresh spinach
3 cloves garlic, minced
3 tablespoons finely chopped fresh parsley
¾ teaspoon poultry seasoning
½ teaspoon salt
6 large eggs eggs, beaten
½ cup vegetable oil for frying
1 tablespoon olive oil
1 (10 ounce) jar grape jelly
1 (12 ounce) jar chili sauce (such as Heinz®)

Nutrition Info

265.1 calories
carbohydrate: 26.9 g
cholesterol: 69.1 mg
fat: 14.9 g
fiber: 0.6 g
protein: 6.8 g
saturatedFat: 4.4 g
servingSize: -
sodium: 565.5 mg
sugar: 14 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Form meatballs using a 1-inch cookie scoop. Roll smooth.

  3. Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.

  4. 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.

Recipe Yield

70 meatballs

Recipe Note

My vegetarian sweet and sour meatball recipe is the most requested recipe from my kitchen! These are delicious and the perfect size for the main appetizer at your next event! Your guests will love them...and will come back for more! I promise! I have served these at so many functions and people swear they are meat! Yes, I deep-fry them! They come out so round and delicious! Test one to be sure the meatballs are done inside. Be careful not to overcook them!

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