Vegan Meatballs with Sweet and Sour Sauce
Hearty and flavorful vegan meatballs in a sweet and tangy sauce
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Appetizer, Entree
Cuisine: American, Italian
Servings: 24 meatballs
Calories: 91kcal
For the Meatballs:
- 1 1/2 cup breadcrumbs I pulsed torn pieces of whole grain bread in my Vitamix blender. If you use pre-processed store-bought crumbs, you may need to add a little more water at the end.
- 1 cup whole pecans or 3/4 cup finely minced pecans
- 1/3 cup onions finely chopped
- 1/4 cup quick oats
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon dried Basil leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 14 oz extra firm tofu or one large block
- 1/2 teaspoon salt or to taste
- 1 1/2 tablespoon soy sauce or Bragg's liquid aminos
- 2 tablespoons water (or more, if you're using store-bought breadcrumbs)
For the Sweet and Sour Sauce:
- 1 1/2 cup tomato sauce (I used canned sauce.)
- 1/2 cup apricot preserves
- 1 tablespoon lemon juice
- 1 1/2 teaspoon groun cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground paprika
For the Meatballs:
Preheat oven to 350 degrees Fahrenheit.
Place breadcrumbs, pecans, onions, oats, and seasonings in a mixing bowl, and combine until well incorporated. Then, add your crumbled tofu, and remaining ingredients. If you are using pre-processed, store-bought breadcrumbs, you may need to add an extra tablespoon of water. Your mixture should be soft and malleable, but be able to hold together a ball shape.
Form 2 tablespoon sized balls and place on a parchment or Silpat lined (or oil-sprayed) baking sheet. Bake at 350 degrees F for 28-30 minutes, or until balls are a nice golden brown color and aren't mushy on the inside.
Serve hot or at room temperature with marinara or sweet and sour sauce (my favorite). Top with a little vegan mozzarella and basil , if desired. I used Trader Joe's mozzarella style shreds.
For the Sauce:
Place all sauce ingredients in a small saucepan and gently whisk together.
Place saucepan on medium-high heat, stirring frequently, until sauce begins to bubble.
Pour sauce over meatballs in casserole dish and return to oven for 10-15 more minutes.
Refrigerate leftover meatballs in an airtight container for up to 5 days.
To freeze the meatballs, place them in an airtight freezer bag without sauce, and keep for up to 3 months. Freeze sauce separately.
*This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.
Calories: 91kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 158mg | Fiber: 1g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg