Vegetarian Meatballs with Apricot Barbecue Sauce

I know, that sounds like an oxymoron, but what else would you call them?

I made these for the first time for my husband’s birthday a couple of weeks ago. They went over well. (In fact I’m posting the recipe now because my mother-in-law asked for it!) I used a recipe from a friend of my mom’s for the meatballs, and a recipe from a friend of my own for the sauce. Enjoy!

• 1 c stuffing mix (non-cubed)
• 1 c quick oats*
• 1/2 c chopped raw pecans
• 1/2 c pecan meal
• 1/2 c crushed Special K or Corn Flakes
• 1/2 c seasoned bread crumbs
• 1/2 large onion, finely chopped
• 1/2 tsp sage
• 2 pkgs G. Washington Broth (I didn’t realize I was out of this until I was half way through mixing up the recipe, so I used about 4 tbsp McKay’s Beef-Style Seasoning)
• 1 pkgs medium tofu
• 1 c hot water

 Mix all ingredients together (you might have to get your hands dirty!). Roll into balls and bake on a cookie sheet at 350 degrees for 30-40 minutes or until brown. Serve with tomato or apricot barbecue sauce.

*I put my old fashioned oats in a food processor for a few seconds, and voila! Homemade quick oats.

Also, a scoop like the one below makes the process much easier, neater and faster!

Apricot Barbecue Sauce

• 1/4 c oil
• 1/4 c vinegar or lemon juice
• 3/4 c apricot jam
• 1/2 c ketchup
• 2 tbsp brown sugar
• 2 tbsp grated onion
• 1/2 tsp salt
• 1/2 tsp oregano
• dash of red pepper flakes

Mix all ingredients in a medium saucepan. Bring to a boil and remove from heat. May be served on the side, or over the meatballs.