These vegetarian meatballs are a spicy appetizer, but a little bit sweet too. Serve these mini-meatballs warm with toothpicks. This recipe is both vegetarian and vegan.
Ingredients:
- 1 package GimmeLean vegetarian mock meat
- 1/2 green bell pepper, diced
- 1 small onion, minced
- 2 slices bread
- Egg replacer for 2 eggs
- 2 cloves garlic, minced
- salt and pepper to taste
- vegetable oil
- 3/4 cup chili sauce
- scant 2/3 cup red currant jelly
Preparation:
Combine the mock meat, bell pepper, onion, bread, egg replacer, garlic, and salt and pepper.
Heat a layer of oil in over medium-high heat in a skillet or frying pan. Shape the mock meat mixture into small one-inch balls and fry on all sides until browned and cooked.
In a separate skillet, whisk together the chili sauce and currant jelly and heat over low heat until well combined. Add the mini-meatballs to this sauce and stir to coat well. Allow to cook for ten minutes.
