The Loma Prietan - July/August 2003
Cooking Green Recipe
Saucy Meatless Meatballs
Makes 48 delicious balls the easy way.
- 1 12-oz. bottle of chili sauce
- 1/4 cup sugar
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. anchovy-free Worcestershire sauce
- 1 tsp. dry mustard
- 48 Nate's Meatless Meatballs (Classic or Italian flavor) or Trader Joe's Meatless Meatballs, defrosted
In a four-quart saucepan, heat chili sauce, sugar, vinegar, Worcestershire sauce, mustard, and 3/4 cup of water. Simmer gently for 10 minutes, stirring occasionally.
In a little olive oil in a large skillet, lightly brown the meatless meatballs, then add them to the sauce. Allow them to steep in sauce for several hours or overnight.
Serve balls warm in a chafing dish as appetizers. The sauce is also good on pasta, with or without the meatless balls.
Copyright Kay Bushnell