I found this recipe in the Vegetarian Starter Kit back in 2006 when I said farewell to the Standard American Diet, and embraced a whole foods, plant based way of eating. It's quick, easy, tasty and great for entertaining. Mind you, this recipe contains processed products, but in the transition stage, it's great to serve. It sold some folks on plant based eating!

This recipe is really delicious and will surprise your guests. Let's face it, having processed soy occasionally is much better than downing a hamburger, meatballs, chicken wings or barbecued ribs. Everyone who tastes this wants the recipe. The non-meatballs freeze and defrost well.

1 lb. ground beef substitute (I use Gimme Lean in a tube)
1/2 green pepper, finely chopped
1 small onion, finely chopped
1-2 garlic cloves, minced
2 slices wheat bread, crusts removed and finely chopped
Egg replacer, equivalent to 2 eggs (If you don't have the Egg replacer, you can mix 1 T ground flax meal with 3T warm water, and allow that to stand a few minutes and gel.)
salt and pepper to taste
6 oz. chili sauce
5 oz. red currant jelly

Combine all ingredients, except the chili sauce and jelly, and mix well. (Be a good Italian and mix well with your hands.) Form mixture into 1 inch balls.

Place chili sauce and jelly in a small saucepan and heat to a low simmer for about 7 minutes. If serving the cocktail meatballs right away, brown on all sides in a wee bit of oil and heat through. Then add the meatballs to the cocktail sauce and serve. You can also, after browning, allow them to cool, and then freeze for later use. Defrost at room temperature, prepare the sauce as above, and heat through.

You can also bake in a 375 degree oven for 20 minutes, 10 on each side, till lightly browned.