Sweet and Sour Vegetarian Meatballs recipe
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Ingredients
- 2 sleeves crackers (such as Keebler® Town House®), crumbled 1 ½ cups pecan meal 1 ½ cups shredded Colby-Monterey Jack cheese 1 cup sweet onion, minced ¼ cup finely chopped fresh spinach 3 cloves garlic, minced 3 tablespoons finely chopped fresh parsley ¾ teaspoon poultry seasoning ½ teaspoon salt 6 large eggs eggs, beaten ½ cup vegetable oil for frying 1 tablespoon olive oil 1 (10 ounce) jar grape jelly 1 (12 ounce) jar chili sauce (such as Heinz®)
Nutrition Info
- 265.1 caloriescarbohydrate: 26.9 gcholesterol: 69.1 mgfat: 14.9 gfiber: 0.6 gprotein: 6.8 gsaturatedFat: 4.4 gservingSize: -sodium: 565.5 mgsugar: 14 gtransFat: : -unsaturatedFat: : -
Directions Sweet and Sour Vegetarian Meatballs
Directions
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Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl, incorporate into the mixture.
Form meatballs using a 1-inch cookie scoop. Roll smooth.
Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.