THE RECIPE JOURNAL · Main Course
Sweet and Sour Meatballs for Vegans
These tangy and flavorful meatballs are the perfect plant-based twist on a classic favorite. Easy to make and bursting with sweet and sour goodness, they’re sure to satisfy both vegans and meat-eaters alike.
FROM THE KITCHEN • Sweet and Sour Meatballs for Vegans
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a large bowl, combine warm water with the egg replacer until it’s smooth. Then add in the vegan cheese, tofu, nutritional yeast, salt, and garlic powder, mixing everything together. Toss in the chopped onion, pecans, Italian seasoning, basil, and sage, stirring until the mixture comes together nicely. Gradually add bread crumbs until you get a moist but crumbly texture that will hold its shape.
02
Step 2
Next, roll the mixture into meatballs about 1½ inches wide and arrange them in an 8-inch baking dish. In another bowl, whisk together the grape jelly, ketchup, olive oil, vinegar, garlic, and oregano until well blended. Pour this sauce evenly over the meatballs.
03
Step 3
Pop the dish into the oven and bake for 35 to 40 minutes, until the meatballs feel firm to the touch and the sauce is bubbling. Let them cool slightly before serving, and enjoy!
Why you’ll love it
This dish offers a perfect balance of tangy and sweet flavors that make every bite exciting. It’s hearty and satisfying without using any animal products, making it great for anyone looking to enjoy a plant-based meal. Plus, the meatballs have a nice texture that pairs well with the sauce.
How to serve
Serve these meatballs over steamed rice, quinoa, or noodles to soak up the sauce. They also go well with a side of steamed or stir-fried vegetables for a complete meal. Garnish with chopped green onions or sesame seeds for an added touch.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. You can also freeze the meatballs and sauce separately for longer storage.
