Vegan Teriyaki Meatballs ~
An easy weeknight main dish over rice or game day appetizer!
5-ingredient plant-based meatballs are pan-fried in toasted sesame oil then cooked in a sweet and simple homemade teriyaki sauce.
Ingredients for Vegan Teriyaki Meatballs:
For the meatballs:
- 12 ounces vegan ground beef
- 1/4 cup scallions, finely chopped
- 2 teaspoons crushed ginger paste
- 2 teaspoons garlic, finely minced
- 1 teaspoon sea salt
For the sauce:
- 3 tablespoons tamari
- 3 tablespoons water
- 2 tablespoons vegan honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon cornstarch
To serve:
- 2 tablespoons scallion, sliced
- 1 teaspoon sesame seeds, toasted
How to make Vegan Teriyaki Meatballs:
For the meatballs:
STEP ONE: Into a medium-size mixing bowl, add plant-based ground, scallions, crushed ginger paste, garlic, and sea salt. Gently mix together until fully combined. Form mixture into 20 meatballs. Chill at least 1 hour and up to overnight.
STEP TWO: Into a large skillet over medium heat, add toasted sesame oil. When the oil is hot, add meatballs in an even layer. Cook for about 7 minutes, shaking the skillet frequently to turn the meatballs until browned and cooked through. Remove meatballs to a plate and wipe down the skillet.
For the sauce:
STEP THREE: Into the skillet, add tamari, water, honey, rice vinegar, and cornstarch. Whisk to combine. Add meatballs, turning them to coat. Cook, for 1 minute, until sauce is slightly thickened.
To serve:
STEP FOUR: Top hot meatballs with sliced scallions and toasted sesame seeds and serve hot.
Enjoy!
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Vegan Teriyaki Meatballs
Ingredients
For the meatballs:
- 12 ounces vegan ground beef
- 1/4 cup scallions finely chopped
- 2 teaspoons crushed ginger paste
- 2 teaspoons garlic finely minced
- 1 teaspoon sea salt
For the sauce:
- 3 tablespoons tamari
- 3 tablespoons water
- 2 tablespoons vegan honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon cornstarch
To serve:
- 2 tablespoons scallion sliced
- 1 teaspoon sesame seeds toasted
Instructions
For the meatballs:
- Into a medium-size mixing bowl, add plant-based ground, scallions, crushed ginger paste, garlic, and sea salt.
- Using your very clean hands, gently mix together until fully combined.
- Form mixture into 20 meatballs.
- Chill at least 1 hour and up to overnight.
- Into a large skillet over medium heat, add toasted sesame oil. When the oil is hot, add meatballs in an even layer.
- Cook for about 7 minutes, shaking the skillet frequently to turn the meatballs until browned and cooked through.
- Remove meatballs to a plate and wipe down the skillet.
For the sauce:
- Into the skillet, add tamari, water, honey, rice vinegar, and cornstarch. Whisk to combine.
- Add meatballs, turning them to coat.
- Cook, for 1 minute, until sauce is slightly thickened.
To serve:
- Top hot meatballs with sliced scallions and toasted sesame seeds.
- Serve hot.
nancy
super juicy and easy to make!