* Exported from MasterCook *
Sweet and Sour Neatballs
Recipe By :Charlotte Burkholder, East Petersburg, PA and Esther Nafziger, La Junta, CO
Serving Size : 15 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1 small onion -- minced
3 tablespoons minced fresh parsley
2 garlic cloves
1 1/4 cups finely crushed saltine crackers -- or bread crumbs
1 cup minced walnuts -- or pecans
1/2 cup cottage cheese
1 cup shredded cheddar cheese
1/2 teaspoon salt -- or to taste
1 teaspoon Mrs. Dash Italian seasoning -- optional
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
2 tablespoons vegetable oil -- or canola oil
1/4 cup lemon juice -- or white vinegar
3/4 cup apricot jam
1 cup ketchup
1/4 cup minced onion
1/2 teaspoon dried oregano
1 dash hot sauce -- optional
Mix sage, minced small onion, parsley, garlic, crushed crackers, ground
nuts, cottage cheese, and cheddar cheese together.
Add salt, Italian seasoning, sage and thyme. Mix well.
Form the mixture into 2-inch balls. Place them in a 9x13 baking dish.
In another bowl, whisk together the vegetable oil, vinegar, apricot jam,
ketchup, 1/4 cup minced onions, oregano and optional hot sauce.
Pour evenly over neatballs. Bake at 350 degrees F. for 35 to 40 minutes,
until meatballs are firm and the sauce is thick and bubbly.
Makes 15 servings
Prep time: 1 hour
Cooking time: 25 minutes
You can also boil sauce separately on the stovetop. Bake uncover balls for
25 minutes. Stick each ball with a toothpick. Put sauce on the side for a
dip.
These balls freeze well, and can be made in advance. Add cilantro leaves
to sauce for Mexican flavor..
Replace 2 eggs and cottage cheese with 3 egg whites, beaten until stiff.
Source:
"Fix-It and Forget-It Vegetarian Cookbook by Phyllis Perlman Good"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"15 balls"
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Per Serving (excluding unknown items): 215 Calories; 11g Fat (45.9%
calories from fat); 8g Protein; 23g Carbohydrate; 1g Dietary Fiber; 65mg
Cholesterol; 454mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 905471 0 0 0 3776 0 0 0 0 0 0 0 0 0
