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The Honolulu Advertiser
Posted on: Wednesday, July 5, 2006

TASTE
Meatless meatballs carnivores can enjoy

 •  The art of aioli

By Jean Prescott
McClatchy-Tribune News Service

Once upon a decade or so ago, a colleague shared a recipe — original, if memory serves — for meatless meatballs, juicy little orbs served in a sweet-and-sour sauce so good that the temptation to eat the whole batch in one sitting was overwhelming. That recipe went the way of everything else gobbled up by Katrina.

One long search later, a replacement copy arrived via the Internet

Trust us when we tell you you really can "grind" walnuts in your food processor, and do combine cheeses for these meatballs, which may find favor with your family even if you're all carnivores.

VEGETARIAN MEATBALLS

  • 3/4 cup ground walnuts

  • 1 1/4 cup crushed saltines

  • 4 eggs

  • 3 1/2 cups grated Cheddar, mozzarella or Jack cheese (mixing cheese types is fine)

  • 1 small onion, finely chopped

  • 1 1/2 teaspoons sage

  • 1/2 teaspoon salt

  • 3 tablespoons parsley flakes

  • 2 cloves garlic, pressed or finely chopped

    Mix all of the ingredients together and form into balls. Prepare Apricot Sweet/Sour Sauce, pour over meatballs and bake at 350 degrees for 30 minutes.

    Apricot Sweet/Sour Sauce: Combine in a saucepan and bring to a boil 3/4 cup apricot jam, 1/4 cup lemon juice, 1/4 cup oil, 1/2 cup ketchup, 2 tablespoons grated onion, 2 tablespoons oregano and 2 tablespoons brown sugar.

    Makes 8 appetizer servings:

  • Per serving: 430 calories, 22 g fat, 3.5 g saturated fat, 105 mg cholesterol, 800 mg sodium, 50 g carbohydrate, 1 g fiber, 38 g sugar, 12 g protein