Vegetarian Meatballs

Serves: 10
Total Calories: 452


Vegetarian Meatballs:
1 onion, finely minced
1/4 cup oil
5 eggs, beaten
1 tablespoon soy sauce
1 teaspoon smoke-flavored cooking sauce
1 teaspoon celery salt
1 cup frozen textured vegetable protein crumbles, thawed
2 cups chopped pecans
1 1/2 cups Italian-flavored dry bread crumbs
1 1/2 cups finely shredded mozzarella cheese
2 cloves garlic, finely chopped
BBQ Sauce:
1 onion, finely minced
1/4 cup butter
1 cup catsup
1/3 cup brown sugar, packed
2 tablespoons chili powder
1/2 teaspoon smoke-flavored cooking sauce


Vegetarian Meatballs:
In a skillet over medium heat, sauté onion in oil until tender; cool slightly. In a bowl, whisk together eggs, sauces and celery salt; set aside. Pulse crumbles several times in a food processor to break up; add to a large bowl. Add onion, egg mixture and remaining ingredients; stir well. Form into walnut-size balls with a small cookie scoop. Arrange in a 13"x9" baking pan coated with non-stick vegetable spray. Top each with a spoonful of BBQ Sauce. Cover with aluminum foil; bake at 350 degrees for 45 minutes.

BBQ Sauce:
Sauté onion in butter until tender. Stir in remaining ingredients and simmer for 5 minutes.

Tip: Fresh herbs give a wonderful flavor boost to vegetable dishes! If a recipe calls for one teaspoon of a dried herb, simply substitute one tablespoon of the fresh herb.

Nutritional Facts:

Serves: 10
Total Calories: 452
Calories from Fat: 306

This Vegetarian Meatballs recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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