Vegetarian Meatball Recipe
Vegetarian meatball recipe with a sweet and tangy grape jelly sauce.
Servings: 10
Calories: 322kcal
Ingredients
- 1 ½ cup Ritz crackers, crushed
- 1 cup cheddar cheese, freshly shredded
- ¼ cup milk
- ½ cup onion, chopped
- 3 eggs
- ½ cup pecans, chopped
- 1 tsp. garlic powder
- ½ tsp. Italian seasoning
- ½ tsp. salt
- ¼ tsp. pepper
- 2 TBS cooking oil
Sauce topping
- 1 cup Sweet Baby Ray's Honey BBQ Sauce
- 1 cup grape jelly
- 1 TBS Dijon mustard
Instructions
- In a large bowl, mix together crushed Ritz crackers, shredded cheese, milk, chopped onion, chopped pecans, garlic powder, Italian seasoning, salt, and pepper.
- Stir in beaten eggs and mix until everything is well combined. Mixture should be moist but firm enough to keep its shape.
- Roll into 1 inch meatballs and set aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add meatballs in batches, turning them occasionally, until they develop a golden-brown crust. Transfer into baking dish.
- In a saucepan combine BBQ sauce, grape jelly and Dijon mustard. Stir over medium heat until smooth and bubbly.
- Preheat oven to 375℉. Poor sauce over meatballs and coat evenly.
- Cook in preheated oven for 20- 25 minutes until meatballs are cooked through and flavors absorb.
Notes
Nutritional information provided is an estimate and will very based off of brands of ingredients used and cooking methods.
Nutrition
Calories: 322kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 593mg | Potassium: 184mg | Fiber: 2g | Sugar: 28g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 1mg