Sweet and Sour Vegetarian Meatballs

Recipe by Cherri Olin

Vegetarian Meatballs -- They really taste like the real thing!! We have fooled many people with this.

Top Review by Wendys Kitchen

This was an amazing recipe. The flavour improved by the day. I made the balls with a rich tomato/garlic sauce and it was raved about. I did make some changes as my family does not eat cheese. So I subbed a can of brown lentils and only used finely ground oats to replace the cracker crumb and I also used walnuts as that is what was on hand. The mixture was quite wet but after leaving in the fridge for a little while it firmed up to form the balls. Everyone wanted the recipe. Thank you so much for posting it is a reall winner for vegetarians.

Ingredients Nutrition

  • 4 beaten eggs (you can use egg replacers)
  • 2 cups grated colby cheese (you can use imitation cheese) or 2 cups grated cheddar cheese (you can use imitation cheese)
  • 34 cup pecan meal (if you cannot find pecan meal, you can just grind up pecans in your food processor until they are in)
  • 2 tablespoons onion flakes or 2 small onions, chopped
  • 1 cup cracker crumb
  • 18 teaspoon salt
  • 2 packages George Washington broth (golden or dark)
  • Sweet and Sour Sauce

  • 1 cup ketchup
  • 1 cup water
  • 1 cup brown sugar (firmly packed)


  1. Mix ingredients in one at a time until well mixed.
  2. Form into balls with greased hands.
  3. Fry vegetable oil or bake until golden brown lightly on all sides.
  4. Place all of the meatballs in a pan or skillet and pour in 2 cups of water and 2 packages of George Washington Broth.
  5. Simmer until water almost disappears.
  6. (At this point you can use them as regular meat balls make the sauce below) Mix together your sweet and sour sauce.
  7. Place the meatballs in a baking dish or in a crockpot.
  8. Pour sauce over meatballs.
  9. Bake at 350 degrees for 30 minutes or turn on high in the crockpot and leave until all is warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a