These are an extra special vegetarian entrée. When served in a silver chafing dish they become the "piece de resistance" of the meal. When placed side by side with real meat balls, most people prefer these for taste and texture. Maybe this is due to the sweet sour sauce, or maybe the nuts in the balls make them especially tasty. At any rate, they are one of the most frequently requested entrees in my collection. However, there is one factor to comply with: they must be formed into small balls perhaps no larger than 3/4 inch in diameter. Generally this hand forming takes some time. These balls are baked rather than fried, saving you calories.

Sweet sour sauce (which can be made a few days in advance):

Boil this for about 10 minutes but watch that it does not burn. Thicken the
sauce with a tablespoon of corn starch dissolved in a little water; return
to heat until the sauce thickens. Remove from the stove.

Baked nut balls:

Fry a chopped onion in 2 tablespoons of oil, and add it to the following contents in a large bowl:

Mix all together and form into small balls that are no larger than 3/4 inch. Place them on a baking tray. Parchment paper will help you remove the balls cleanly from tray but is not necessary. Bake at 350 degrees at about 25 minutes. Makes 2-3 dozen balls.

Place the balls in an oven proof dish cover with sauce. Now return it to the oven until the sauce bubbles around the edges. Use a 350 degree oven for around 10 min.