Vegetarian Sweet and Sour Meatballs

Vegetarian Sweet and Sour Meatballs


"My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!"

Ingredients 55 m {{adjustedServings}} servings 803 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 803 kcal
  • 40%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 82.3g
  • 27%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 2264 mg
  • 91%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
  3. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
  4. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
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Reviews 192

  1. 225 Ratings

Fit&Healthy Mom

The first time I made them I followed the recipe the way it is. But as I was adding the ingredients, I realized how much sodium and fat would be in it. The texture turned out way too hard and all you could taste was bread crumbs, I think that 2 cups of bread crumbs is too much. However, I still had a feeling this recipe could be good, so today I made several changes: 1 whole egg + 2 egg whites, fat free cottage cheese, 1/4 cup of 2% cheddar + 1/2 cup parmesan, 2 minced garlic cloves, onion, spices and 1 cup of bread crumbs. For the sauce: I reduced apricot jam to 1/3 cup, ketchup to 1/3 cup as well, and didn't add any oil just sprayed some Smart Balance before baking. I think that the key was to add less bread crumbs, you really don't need more than 1 cup. It turned out fantastic! I would have never imagined this combination of flavors would be soo good!

Claudine McCarthy

Great, delicious recipe! What a wonderful way to have meatballs again. The only advice I have with it is to make sure the pecans are FINELY ground. I left ours a little big and they added an unnecessarily crunchy quality to them-- but they still tasted great!


Even though these are vegetarian, they seemed overly high in calories and fat. I pulled out all the stops in order to try to reduce both. Instead of 4 whole eggs, I added 1 cup of egg substitute (like Eggbeaters). I also used fat-free cheddar cheese and non-fat cottage cheese. I used 1/2 nuts instead of the full 1 cup (I had cashews and almonds on-hand) and finally I used panko bread crumbs instead of regular bread crumbs. Things I added include: 1 tsp Italian herb mix, 2 carrots and 2 stalks of celery minced in a food processor, and 1/4 cup vital wheat gluten. For the sauce I completely omitted the oil and used sugar-free apricot spread. This made about 16 large balls. The flavor was actually very good and I've already made this recipe this way a couple of times. Even my non-dieting and non-vegetarian boyfriend liked them. The only slight issue with them may be the texture (they come out of the oven a little soft). When left in the fridge overnight they actually firm up quite a bit and are perfect. I think one could also throw the batter into a loaf pan and make a "meat"loaf out of this. According to my (rough) calculations, each meatball has only about 120 calories and very little fat.