Sunday, March 30, 2008

Sweet and Sour Meatballs

For Sabbath lunch today, we had garlic and dill mashed potatoes, sweet and sour meatballs, and broccoli. The girls loved the potatoes and broccoli but each only ate half their portion of the meatballs. I think the flavors were too strong for them. My husband and I really liked the meatballs, however. Here's the meatball recipe:
1 1/4 cup vegetarian burger crumbles
1 cup cracker crumbs
1/2 cup flaxseed meal mixed with 1/4 cup water
1/2 tsp garlic powder
1 tsp savory seasoning
2 tbsp nutritional yeast
1/2 tsp salt, or to taste
1 tbsp vegetarian chicken or beef broth powder
1/2 tsp marjoram
1/2 tsp thyme

Sweet and sour sauce:
1 cup commercially prepared barbecue sauce
1/4 cup maple syrup
2 tbsp natural apricot or cherry jam
1 clove fresh garlic, crushed and diced
1/4 cup catsup
1/4 tsp liquid smoke flavoring

Mix all meatball ingredients well, form into golf-ball sized balls. Mix all sauce ingredients and then pour over meatballs. Bake in a greased casserole dish in a 425 degree oven for 20 minutes, or until bubbling.

Variation: I actually prefer these meatballs made with pecan meal, but I'm currently out! If you use pecan meal, you may need to add a little more water to get them to the consistency were you can form them into balls.

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