For the Vegetarian Meatballs 1 Large Sweet Potato ½ of a White Onion Minced 1 Cup of Dried Navy Beans 2 Tbsp Brown Sugar ½ Cup Gluten Free Corn Flake Crumbs (finely ground) 1 Tsp Dried Basil 1 Tsp Dried Oregano ½ Tsp Salt Pepper to taste For the Sweet and Sour Sauce 1 Cup Water ½ Cup Vinegar ½ Cup Gluten Free Ketchup 2 Tbsp Corn Starch 1 Cup Brown Sugar 2 Tbsp Gluten Free Soy Sauce
Soak dried beans in water in the fridge overnight.
Drain, then cook beans in boiling water for 30 minutes.
Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.
Strain the beans and mash them into a paste.
Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.
Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.
Using a small spoon make 1 inch balls and place onto a well oiled pan.
Bake at 425 F for 30-40 minutes carefully turning a few times throughout.
In a pot bring water and vinegar to boil.
Add the brown sugar and ketchup, then corn starch and soy sauce.
Bring to boil once again over low heat.
Once the sauce has thickened, set to the side.
Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/sweet-and-sour-vegetarian-meatballs/