Sweet’n’Sour Delish (with Meatless Meatballs)

My dad likes your standard meat 'n' potatoes fare, but I served this once and he didn't know it wasn't "real" meatballs.

3 tbsp veg oil

1 onion, finely chopped

1 carrot, grated

1 green pepper, finely chopped

3 cloves garlic, minced

¼ c sesame seeds (use sesame oil in second part of recipe if you don’t have these)

Sauté onion, carrot, green pepper, garlic and seseame seeds in first oil till tender, about 10 minutes.

2 eggs

1 c breadcrumbs

3/4 c walnuts, ground or finely chopped

¼ chopped parsley (1 tb dry)

1 tb dijon mustard

1 and ½ tb sesame oil

3 tb soya sauce

1 tsp ground fennel seed

3/4 tsp oregano

black pepper

1 pkg tofu (350 g)

In a bowl, lightly beat eggs, add bread crumbs and then remaining ingredients. 

Mash the tofu, which you have pressed the moisture out of by pressing gently between two clean cloths, and add to bowl. 

Mix well and form one-and-one-half inch balls, make into patties or pat into an 8”x8” oiled pan. 

Bake at 350F for 20-30 mins.

Sauce:

In a pot combine:

1 clove garlic or ½ tsp garlic powder

1 and ½ c brown sugar

3 heaping tb cornstarch

½ tsp salt

Add:

½ c vinegar

¼ c lemon juice

3 c water

Cook until thick and clear.

Add: 1 can crushed pineapple (1-1/2 c fresh, chopped, if you’ve got it).

For balls, add them to sauce, then cover and cook over low heat 5 minutes.

For all, serve over brown rice and spoon sauce over top.