Vegan Meatballs

My vegan meatballs are guaranteed to become a new weekly staple. They’re made with NO beans, legumes, or eggs and come with a spicy, sweet sauce! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 20

Total Time 21

Servings servings

Calories 288kcal

Author Arman Liew

Ingredients

24 ounces ground beef substitute I used Beyond Beef
1 tablespoon ginger minced
4 cloves garlic minced
1 teaspoon salt
1 tablespoon olive oil

Sweet and spicy sauce

1 red bell pepper sliced
1 yellow bell pepper sliced
1 small onion quartered
1/2 cup ketchup
1/4 cup sweet chili sauce
1/4 cup hot chili sauce or more sweet chili sauce
2 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup water

Instructions

In a mixing bowl, combine the beyond beef, ginger, garlic, and salt. Using your hands, shape them into small meatballs.
Add olive oil to a large non-stick pan and fry the meatballs until fully cooked on the outside. Remove them from the heat and place them on a paper towel to mop up excess oil.
Clean the pan and add extra oil. Sautee the onion and bell peppers for 1-2 minutes, then add the ketchup, sweet chili sauce, hot chili sauce, soy sauce, cornstarch and water. Let it simmer until it has thickened before adding the meatballs back in and coating them in the sauce.
Sprinkle with green onions and sesame seeds.

Video

Notes

TO STORE: Place leftover meatballs in sauce in an airtight container in the refrigerator for up to four days.

TO FREEZE: Meatballs, cooked or uncooked, are best frozen without the sauce. They will last for up to six months. If they are already in the sauce, freeze them in a shallow container for up to two months.

TO REHEAT: Heat over the stovetop with a splash of water to thin out the sauce, or microwave in 30-second intervals until warm.

Nutrition