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5 from 1 vote

Vegan Meatballs with Sweet and Sour Sauce

Hearty and flavorful vegan meatballs in a sweet and tangy sauce
Prep Time10 mins
Cook Time30 mins
Total Time40 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