Pecan (or walnut) Vegetarian Meatballs

This is a great hearty meal for those with a robust hunger and dinner with a vegetarian.

Meatballs:

4 eggs
1 cup shredded Cheddar cheese (sharp is good)
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil (some fresh herbs would be good too)
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs (I only had unseasoned so had to add extra)
Sweet and Sour Sauce:
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup apricot preserves
1 cup ketchup (try using some non high fructose corn syrup  )
1/4 cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce (I use the wimpy green stuff, but it need it)

Directions

1. Preheat the oven to 350.
2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls (some smaller ones would be since if using as an appetizer), and place them in a 9x13 inch baking dish.
3. In another bowl, whisk together the vegetable oil, vinegar, apricot preserves, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
4. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Asparagus side:

This is a favorite and is simple.  Put the asparagus in the oven (400 degree) for about 8 min with just a bit of salt and pepper.  In the meantime, melt 2 or 3 T butter till it just starts to brown.  Remove pan from stove and stand back a bit while you add 2 teaspoons soy sauce and 1 t of balsamic vinegar (it splashes).  Whisk a bit and pour over asparagus when it comes out of oven.