Glazed Veggie Meatballs


  • 2 c. finely diced onions
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 2 Tbsp. Bragg’s liquid aminos
  • 1/2 tsp. seasoned salt
  • 1 20-oz. can Loma Linda redi-burger
  • 2 Tbsp. nutritional yeast flakes, opt.
  • 1 1/2 c. seasoned croutons, crushed


  • 1 c. ketchup
  • 1/2 c. fruit-sweetened apricot jam
  • 1 Tbsp. Bragg’s liquid aminos


  1. In a large mixing bowl, combine burger, onions, liquid aminos, salt, seasoned salt, yeast flakes and seasoned crushed croutons. Mix well.
  2. For the glaze, combine ketchup, apricot jam and liquid aminos in a small saucepan. Heat and simmer until thickened.
  3. Using about 1 tablespoon of burger mixture, form into balls. Place on oil-sprayed baking sheet and bake at 400 degrees for about 15 minutes.
  4. Turn, spray and bake another 15 minutes. Cover with glaze and bake another 10 minutes.


Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.