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Sweet and Sour “Meatballs”

12 oz. beef-flavored vegetarian sausage roll (try Lightlife Gimme Lean—
1/2 green bell pepper, finely chopped
1 small onion, finely chopped
1-2 cloves garlic, crushed
2 slices white bread, crumbled
Egg Replacer equivalent to 2 eggs
A dash each of salt and pepper
Oil for frying
6 oz. chili sauce
5 oz. red currant jelly

• Combine all the ingredients except the oil, chili sauce, and jelly in a bowl and stir until well mixed.
• Heat the oil in a skillet, using just enough to coat the bottom of the pan.
• Roll the sausage roll mixture into 1-inch balls then fry them in the oil until they are brown and thoroughly cooked. Drain on paper towels.
• Meanwhile, place the chili sauce and jelly together in a saucepan. Heat and stir until smooth.
• When the mock meatballs are finished cooking, add them to the sauce and stir to thoroughly coat. Simmer over low heat for 10 to 15 minutes.

Makes approximately 20 “meatballs”

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  • veg head says:

    This is a great recipe. I have almost the same recipe that I used to use with hamburger (but no more hamburger for me!) I used 2 packages of veggie crumbles and essentially doubled the recipe (made 38 meatballs). I didn’t use the green pepper and also I added 1 Tbsp of dijon mustard to the sauce (as per my recipe). They didn’t completely want to keep their shape but overall were great. My husband thought that they were actual “meat” balls and my 3 year old ate them right up. I served them with plain white rice and steamed broccoli. A great meal. Thanks PETA!

  • Tithen Pen says:

    Sweet and Sour Meatballs were my favourite thing when I was little, and a rare thing. Mom would only make them for potlucks or once in a while for dinner.
    I’ve been an on and off vegetarian for a few years, but in the past few months, I became a strict vegetarian.
    Not all that long ago I was tempted be the meatballs at my sister’s house party.
    Luckily, I curbed the craving and found this recipe. I can’t wait to to try them! Thank you so much!