This recipe is out of this world delicious and sure to be a crowd pleaser for the vegetarians and carnivores alike. It’s not dairy or gluten free but for a hearty-weekend dish, it sure does the trick! My aunt made these for us on Christmas Day as an appetizer and I’ve made them twice since! The recipe is super simple and they come together super quickly!
Recipe is from allrecipes.com
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs
Sweet and Sour Sauce:
1/4 cup vegetable oil (I used olive oil)
1/4 cup white vinegar (I used apple cider)
3/4 cup apricot jam (I used maple syrup)
1 cup ketchup
1/4 cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce (skipped)
Preheat the oven to 350
In a bowl, mix together the eggs, cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9×13 inch baking dish.
In another bowl, whisk together the oil, vinegar, syrup, ketchup, 1/4 cup onion, oregano and
hot pepper sauce. Pour over meatballs.
Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
I served over brown rice