The Loma Prietan - July/August 2003

Cooking Green Recipe

Saucy Meatless Meatballs

by Kay Bushnell

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