1 12.3-oz. pkg. Mori-Nu tofu
1 med. onion
1 t. seasoned salt (optional)
1/4 t. garlic powder
1 T. Bragg Liquid Aminos or lite soy sauce
1 c. pecan meal
1 1/2 c. whole-wheat crackers or bread crumbs
garnish parsley (fresh)
Sweet & Sour Sauce
1 8-oz. can tomato sauce
1 c. apricot 100 percent fruit jam
1/2 t. seasoned salt
1/4 t. cumin
1 lemon (juice from)
In blender, blend tofu, onion, salt, garlic powder, and Liquid Aminos ’til smooth.
Place blended mixture into mixing bowl; stir in pecan meal and cracker crumbs; form into one-inch balls.
Place meatballs on cookie sheets coated with nonstick spray.
Bake at 350 degrees F for 30-45 minutes until golden brown.
Put baked meatballs in baking dish; cover with sweet and sour sauce; return to oven.
Bake until bubbly; garnish with fresh parsley.
Mix all ingredients together; cook over medium-high heat until hot and bubbling.
Yield: approximately 30 to 40 meatballs.
Per serving: (four meatballs) calories 488; fat: 4 grams; saturated fat: 4.5 grams; sodium: 785 milligrams; carbohydrates: 94 grams; dietary fiber: 2.6 grams; protein: 25 grams.
Note: This recipe is great to make ahead and freeze. For variety try different sauces, or for a crunchy ball add 1/2-cup chopped pecans. You can also make this into a loaf or patties. Enjoy!