Spicy Asian Vegan Meatballs

Spicy Asian Vegan Meatballs - appetizer or main dish

Today we’re gonna get crazy about meatless meatballs. Or as Ken said about them, “those aren’t really meatballs.” My response was that they are a great meatball-like alternative meatball for those who don’t eat meat.

Farro, chickpeas and oats form the base of these vegan meatballs and flax egg holds them together. Flax egg equals 1 tbsp of ground flax seed mixed with 3 tbsp of warm water. Some Asian style seasonings such as Chinese 5 spice and sesame oil season the vegan meatballs. A toss of the meatballs in a spicy sauce made with ketchup, mirin, tamari and sriracha finish these meatballs off nicely. You can enjoy these vegan meatballs solo (a great appetizer) or over rice for a nice main course. Lunch or dinner, they’ll work either way.

Lots of things going on in my life right now so I’ve been extremely busy. Work has been busy. The personal life has been busy – Ken and I went shopping over the weekend, did some grilling and I’ve been working out every day. OH and tomorrow is my birthday. The digits that form the age I’ll be add up to 7. Can you guess how old I’ll be? After I leave work on Friday, we are heading to Fort Myers Beach for a fun-filled birthday weekend. ♥︎

Spicy Asian Vegan Meatballs - appetizer or main dish

A few things I like about these Spicy Asian Vegan Meatballs

  • they’re full of flavor.
  • they’re easy to make.
  • they’re vegan.
  • they don’t fall apart.
  • they’re made with ingredients that are typically stocked in any pantry, which means no trip to the store in order to make them.
  • they’re great as an appetizer or served over rice for a main dish.

5.0 from 2 reviews
Spicy Asian Vegan Meatballs
Prep time
Cook time
Total time
Recipe type: appetizer
Serves: 14 meatballs
For the meatballs
  • 1 15 oz can chickpeas, drained and rinsed
  • 1½ C cooked farro
  • ¼ C old fashioned oats
  • 1 tsp Chinese 5 spice
  • ¼ C thin sliced green onion
  • 2 cloves of garlic, minced
  • 1 flax egg
  • ¼ tsp salt
  • 1½ tbsp sesame oil
For the sauce
  • ¼ C ketchup
  • 2 tbsp Mirin (rice wine)
  • 1 clove garlic, minced
  • ½ tsp red pepper flakes
  • ½ tsp ground ginger
  • 2 tbsp tamari
  • 1 tsp sriracha sauce
  • Pinch salt
  • Green onion and sesame seed for garnish
  1. Preheat oven to 400. Line a baking sheet with aluminum foil. Spray lightly with cooking spray. Wipe away excess spray with a paper towel.
  2. Place all meatball items in a food processor or blender. Been until just combined. It's okay to have full pieces of farro. It gives the meatballs texture.
  3. Roll into 1 tbsp balls and place on the baking sheet. Bake for 20-25 minutes.
  4. Makes the sauce. In a mixing bowl, whisk together sauce ingredients.
  5. Dip each meatball into the sauce to coat. Alternatively, you could place the meatballs in a bowl with the sauce and carefully toss to coat.
  6. Garnish with green onion and sesame seed
Sauce and vegan meatball seasoning loosely adapted from this meatball recipe by Gimme Some Oven.
Nutrition Information
Serving size: 2 meatballs Calories: 155 Fat: 2g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 30g Sugar: 5g Sodium: 490mg Fiber: 6g Protein: 7g Cholesterol: 0mg

Spicy Asian Vegan Meatballs - appetizer or main dish

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  1. says

    These are the kind of meatless meatballs that I actually WANT to eat. And, I can’t lie, I’m a HYOOGE meat eater, so that is saying’ SOMETHING! I am addicted to Asian flavor, so these are BOMB! Pinned!

    • Julie Murkerson says

      Haha, I used to be a huge meat eater too but now I’m only eating seafood. But I will admit, in the four months since I ate chicken, I have dreamt about it many times. And sometimes I really REALLY crave a cheeseburger. :) Thanks Taylor!

  2. says

    Dear Julie, I am so intrigued by these! They sounds like the real deal to me…and I love that they don’t fall apart. Perfectly delicious. I would love to give these a try sometime. xo, Catherine

  3. says

    I’m never drawn to regular meatballs with actual meat, but these sound and look fantastic. Perfect for football parties too! :)

    • Julie Murkerson says

      Thank you, Traci! Haha, 25…that happened 9 years ago ;)
      I’m so happy you enjoyed your visit. Have a lovely day!

    • Julie Murkerson says

      LOL, well thank you, Lisa! I may have heard that line 9 years ago. ;) I really like that these vegan meatballs don’t fall apart and that they hold their shape!

  4. says

    They do look like real meatballs and I’m sure they taste delicious! Love everything you used in the recipe! Cab’t wait to try them!

    • Julie Murkerson says

      YES, you do need to try them, Michele! I think you will love them as much as I do. :)

    • Julie Murkerson says

      I love meatballs and love that I can still eat them, even though I don’t eat meat anymore! Thank you, Kelley! :)

  5. says

    OMG !! What a wonderful recipe!
    I’m a vegetarian, and this is simply genius
    Thank you so much for sharing this recipe

  6. says

    Thank you for linking up to last weeks Tasty Tuesday linky. I have pinned your recipe to the Creative K Tasty Tuesday Pinterest board. I hope that you’ll join us again tomorrow.

  7. Ann says

    I would love to try these. They sound and look awesome. What can I use in place of the mirin?

    • Julie Murkerson says

      Hi Ann,

      You could replace the mirin with rice vinegar or even dry sherry. Hope this helps and I hope you enjoy the recipe!

  8. Julia says

    These arent vegan meatballs there’s an egg
    on the ingredients, they may be vegetarian bot not vegan. Apart of that mistake the recipe is quite good but please learn the diference between vegan and vegetarian

    • says


      Thank you for your concern but there isn’t egg in this recipe. The recipe calls for “flax egg” which is a binder made out of ground flax seed, not egg.

      Have a wonderful day.

      • Julia says

        I’m so sorryfor the useless coment, but thank you for teaching me something new i didn’t knew about it thanks for explaining by the way the recipe is wonderful.


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