Vegan Teriyaki Meatballs

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

An easy weeknight main dish over rice or game day appetizer! 

5 from 9 votes

Print Pin Rate

Course: Dinner

Cuisine: Asian

Keyword: dairy free, egg free, gluten free, vegan, vegetarian

Servings: 4

Author: Holly Gray

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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.

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