Sunday, December 13, 2009

Barbecue Meatballs

This recipe is one of my favorites. My family's taste buds are pretty selective and they love these meatballs served with mashed potatoes and a fresh green salad. You can experiment with different sauces (sweet and sour, spaghetti sauce, etc) or use the one I've provided. Either way, it's very good. *Photo illustrates Jamaican Jerk sauce on meatballs.

1 12.3 package soft silken tofu
1/2 onion, chopped coarsely
1 tsp. seasoned salt (opt.)
1/4 tsp. granulated garlic
2 Tbs. soy sauce or Bragg's Liquid Aminos
1 cup ground pecans
1 1/2 cup finely crushed saltine crackers or bread crumbs

In a blender, blend tofu, onion, seasoned salt, garlic powder, and soy sauce until smooth. Pour blended mixture into a mixing bowl and stir in pecans and cracker or bread crumbs. When completely mixed together, form into small balls.

Place meatballs on a sprayed cookie sheet and bake at 350 degrees for 30-45 minutes, until golden brown. Transfer baked meatballs into casserole dish and cover with BBQ sauce and return to oven. Bake until bubbly.

BBQ Sauce:
Combine 1/2 cup of ketchup and 1 cup purchased BBQ sauce of choice. Add water until the sauce is a medium pouring consistency (not thick and not really thin). Adjust ketchup or purchased BBQ sauce to taste. Sometimes I add some apricot preserves, too.

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