In a large bowl, mix together the eggs, Cheddar cheese and cottage cheese until well blended. Mix in the onion, pecans, basil, salt and sage. Stir in breadcrumbs. Form the mixture into 5cm balls, and place them in a large baking dish.
In another bowl, whisk together the sauce ingredients; the vegetable oil, vinegar, apricot jam, tomato sauce, onion, oregano and Tabasco sauce. Pour over meatballs.
Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
Oh so yummy....
I made the meatballs as per the recipe except I used a combo of tasty and parmesan cheese.
Also - instead of the sauce I used a home made tomato sauce to give it an Italian feel.
Will definitely make this again. - 26 Aug 2010
Altered ingredient amounts.
Next time I would make about 1/3 again as much sauce because it was delicious and there was not much of it per ball. Alternatively you could reduce the amount of cheese mixture because it comfortably fed 5 with plenty of left overs. I used baking paper to stop the potential for a sugar burn on the bottom of the baking dish. I think low fat cheese would be fine if you wanted to lower the fat content. - 25 May 2009
These were amazingly good - thanks for this fab recipe Kimca! I'm sure it will become a regular in our house too. The best faux meatball I have ever tasted.- even passed muster with our non vegetarian friends. The texture is spot on and they hold up well the next day as toasted sandwich filler. - 25 May 2009