Prep 20 mins
Cook 1 hr
These are so yummy! And vegan too. Got this from Cooking Entrees with the Micheff Sisters cookbook. Enjoy! I enjoy with brown rice.
- 4 tablespoons water
- 1 medium onion
- 2 tablespoons fresh parsley, minced
- 2 teaspoons chicken style seasoning (Chicken Style Seasoning)
- 2 garlic cloves, finely minced
- 1 1⁄2 cups crushed saltine crackers (I used whole wheat Ritz crackers)
- 1 cup finely chopped walnuts
- 1 cup oats
- 1 (12 ounce) package extra firm tofu
- 1 1⁄2 cups apricot jam
- 1 cup ketchup
- 1⁄2 cup lemon juice
- 4 tablespoons raw sugar (or brown sugar)
- 4 tablespoons finely minced onions (I used green onion)
- 1 tablespoon olive oil (or canola or veg. oil)
- 1 teaspoon salt
- 1⁄2 teaspoon dried oregano
- In a food processor, puree the water and onion until smooth. Pour into a large mixing bowl. Add remaining ingredients except apricot sauce. Mix until mixture holds together.
- Coat your handxds with nonstick cooking spray. Shape the mixture into 1 inch balls. Place the balls on a baking sheet and bake for 30 minutes at 375*F. Remove from the oven and place in a medium baking dish. Pour apricot sauce over the meatballs and bake an additional 30 minutes. Serve hot!
- Apricot Sauce:.
- In a small pan, combine all the sauce ingredients. Bring to a boil.
- These can be made ahead of time and frozen. Pour the sauce on them when you are ready to bake and serve. You can use the meatballs with spaghetti and tomato sauce too. Try making the balls a little smaller for an appetizer. For a cripier texture, instead of baking them, fry them in a little oil until crispy and golden. They are good this way without the sauce.