Vegan Sweet and Sour Meatballs

1 pound mushrooms (I used a mix of portabello, cremini, and white)
2 onions
3-4 c crumbled soda crackers (only add more if your mix is too wet)
1 c walnuts
5 eggs
2 tsp sage
2-3 tsp thyme
3 large minced garlic clove

In a food processor, pulverize the clean, trimmed mushrooms until they are the texture of ground beef. Put into large mixing bowl.

Process the onions, soda crackers, and walnuts separately and add to the mixing bowl.

Add eggs and spices and mix well. The mix should easily stick into balls, but shouldn’t be gloppy. You can always add more soda crackers.

Scoop into walnut sized lumps and bake 30 minutes on cookie trays @ 350 degrees. They should be slightly crispy on top.

Sauce:
1 bottle (1 ½ c) BBQ sauce
36 oz apricot jam
1/2 c water (optional – use only enough to help you pour the sauce)

Mix together well.

Put baked meatballs into a deep dish, cover with sauce. Bake @350 degrees for 40-45 minutes; until nicely glazed.

Extra baked meatballs (but pre-sauce) can be put in bags in the freezer.