Spicy Asian Vegan Meatballs

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. ♥︎

Skip to My Special Recipe!

Why This Spicy Asian Vegan Meatballs Recipe Works

Meatless meatballs have become a staple for anyone looking to eat more plant-based meals, whether for a weeknight dinner or a party appetizer. They are incredibly versatile and satisfy that craving for something savory and substantial. Many recipes out there are fantastic, but I’ve often found they can sometimes lack one crucial element, which is a truly satisfying, “meaty” texture. Some can be a bit soft or even mushy, especially after they are coated in sauce.

This is where my special twist comes in and makes this recipe a true standout.

The secret is cooked farro. This ancient grain is a game-changer. Unlike breadcrumbs or just oats, which can turn pasty, farro maintains its individual grain structure. This gives each meatball a wonderfully hearty and complex chew that honestly mimics the texture of a traditional meatball in the most delightful way. It’s not just a filler, it’s the star of the show, providing structure and a nutty flavor that grounds all the other spices.

Beyond the texture, this recipe just works because of the harmony of flavors. The chickpeas provide a creamy, protein-packed base, while the Chinese 5 spice, garlic, and green onion build a deep, savory foundation within the meatball itself. Then you have the sauce. It’s a simple but powerful combination of sweet, salty, spicy, and tangy notes that cling to every curve of the baked meatballs. Baking them instead of frying not only makes them healthier, but it also helps them firm up perfectly, ensuring they won’t fall apart when you toss them in that glorious glaze.

These Spicy Asian Vegan Meatballs are a testament to how creative plant-based cooking can be:

• 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.

Ingredients for Spicy Asian Vegan Meatballs

The magic of this recipe lies in using simple, wholesome pantry staples to create something truly special. The texture comes from a unique combination, and the sauce is a perfect balance of classic Asian flavors. Here’s what you’ll need to gather from your kitchen.

For the meatballs:

• 1 15 oz can chickpeas, drained and rinsed
• 1 1/2 C cooked farro
• 1/4 C old fashioned oats
• 1 tsp Chinese 5 spice
• 1/4 C thin sliced green onion
• 2 cloves of garlic, minced
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1/4 tsp salt
• 1 1/2 tbsp sesame oil

For the sauce:

• 1/4 C ketchup
• 2 tbsp Mirin (rice wine)
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp ground ginger
• 2 tbsp tamari
• 1 tsp sriracha sauce
• Pinch salt
• Green onion and sesame seed for garnish

The absolute key ingredient here, my little secret, is the cooked farro. This is what sets these vegan meatballs apart from all the others. It provides an incredible, slightly chewy texture that is so satisfying. Be sure to use old fashioned oats, not the quick-cooking kind, as they provide better structure and prevent the meatballs from becoming gummy.

For the sauce, using tamari instead of regular soy sauce is a great choice. It has a richer, less salty flavor and is typically gluten-free, which is a nice bonus. Also, don’t skimp on the Mirin. This sweet Japanese rice wine adds a specific kind of sweetness and tang that really balances the heat from the sriracha and red pepper flakes. If you can find toasted sesame oil, it will add another wonderful layer of nutty aroma to the meatballs themselves. It’s these small details that elevate the whole dish.

Step-by-Step Instructions For Making Spicy Asian Vegan Meatballs

This recipe is wonderfully straightforward. We’ll mix the meatball ingredients, bake them until they are firm and golden, and then toss them in a quick, flavorful sauce. Let’s walk through it together.

Step 1: Prepare Your Oven and Baking Sheet

First things first, preheat your oven to 400°F. You want it nice and hot to help the meatballs crisp up on the outside. Line a large baking sheet with aluminum foil for the easiest cleanup imaginable. Give the foil a light spritz with cooking spray, then take a paper towel and wipe away the excess. This leaves just a micro-layer of oil, which is all you need to prevent sticking without making the bottoms of the meatballs greasy.

Step 2: Mix the Meatball Ingredients

Place all the meatball ingredients, from the chickpeas down to the sesame oil, into the bowl of a food processor or a high-powered blender. Now, this next part is important. You want to pulse the mixture until it’s just combined. Don’t be tempted to blend it until it’s perfectly smooth. Leaving some whole or partial pieces of farro and chickpeas is what gives these meatballs their amazing texture. Over-blending will result in a pasty texture, and we want that hearty bite.

Step 3: Roll and Bake the Meatballs

Using a tablespoon or a small cookie scoop for consistency, portion out the mixture and roll it between your palms to form 1-tablespoon-sized balls. Place them in a single layer on your prepared baking sheet. Slide the sheet into the preheated oven and bake for 20 to 25 minutes. They should be firm to the touch and lightly golden on the outside. This baking step is crucial for developing flavor and ensuring they hold their shape in the sauce.

Step 4: Make the Sauce

While the meatballs are baking, you can whip up the delicious spicy sauce. In a medium-sized mixing bowl, simply whisk together all the sauce ingredients, from the ketchup to the pinch of salt. Keep whisking until the mixture is smooth and everything is well incorporated. Give it a little taste and adjust if you like, maybe a bit more sriracha for heat or a tiny bit more Mirin for sweetness.

Step 5: Coat and Garnish

Once the meatballs are done baking, let them cool for just a minute. Now you have a choice. You can dip each meatball individually into the sauce for a perfect, even coating. Or, for a quicker method, you can gently place all the meatballs in the bowl with the sauce and carefully toss them with a rubber spatula until every last one is coated in that glossy glaze. Transfer them to a serving platter and garnish with a sprinkle of fresh, thinly sliced green onion and some sesame seeds for a final touch of class.

How To Serve Spicy Asian Vegan Meatballs

One of the things I absolutely adore about these Spicy Asian Vegan Meatballs is how wonderfully versatile they are. You can dress them up for a party or keep them casual for a weeknight dinner. They truly fit in anywhere, and there are so many fun ways to serve them.

For a get-together or as an appetizer, my favorite method is to serve them warm on a platter with little toothpicks in each one. They look so inviting, and it makes them easy for guests to grab and enjoy while they mingle. They are the perfect two-bite appetizer that always disappears in a flash.

If you’re looking to turn these into a satisfying main course, you have plenty of delicious options. Here are a few of my go-to ideas:

• Over Rice or Quinoa: Serve a generous portion of the saucy meatballs over a bed of fluffy jasmine rice or nutty quinoa. The grains are perfect for soaking up any extra glaze. Add a side of steamed broccoli or bok choy to make it a complete and balanced meal.
• In Noodle Bowls: Toss the meatballs with cooked rice noodles or soba noodles. You can add in some shredded carrots, edamame, and sliced cucumbers for a fresh, vibrant noodle bowl that’s packed with flavor and texture.
• Lettuce Wraps: For a lighter, low-carb option, serve the meatballs in crisp lettuce cups, like butter lettuce or iceberg. The cool, crunchy lettuce is a fantastic contrast to the warm, spicy meatballs. Top with extra green onions and a drizzle of sriracha mayo.
• As a Sandwich Filling: Pile them into a crusty baguette or slider buns for a vegan meatball sub with an Asian twist. A little bit of pickled daikon and carrot would be a phenomenal addition.

No matter how you choose to serve them, they are sure to be a hit. The combination of the hearty meatball and the sweet and spicy sauce is just irresistible. Have fun with it and see which way your family enjoys them the most.

How To Store & Reuse Spicy Asian Vegan Meatballs Leftovers

While these meatballs are often devoured in one sitting at my house, on the rare occasion we have leftovers, I’m always happy because they are just as delicious the next day. Storing them properly is key to making sure they taste fresh and maintain their wonderful texture when you’re ready to enjoy them again.

Your best bet is to store the meatballs in an airtight container in the refrigerator. They will keep well for up to 4 days. I find it’s best to store them with the sauce, as it helps keep them moist. If you happen to have made a batch of plain, unsauced meatballs, you can store those separately from the sauce. This can be a great option if you want to use the plain meatballs in a different dish later on.

When it comes to reheating, a gentle approach is best. You can pop them in the microwave for a minute or two until warmed through, but my preferred method is to reheat them in a small saucepan over medium-low heat. This warms them evenly without making them rubbery and helps the sauce thicken up again beautifully. If they seem a little dry, you can add a splash of water to the pan.

The fun doesn’t have to stop at just reheating them. Leftovers are a great opportunity to get creative!

• Quick Stir-Fry: Coarsely chop up the leftover meatballs and toss them into a vegetable stir-fry during the last minute of cooking. They add a great pop of protein and flavor.
• Flavorful Soup Addition: Add them to a simple miso or vegetable broth soup along with some noodles and greens for an instant, hearty meal.
• Spicy Pizza Topping: Crumble the meatballs and use them as a pizza topping along with some pineapple and red onion for a spicy-sweet Hawaiian-style pizza.

With so many ways to enjoy them, you might just find yourself making a double batch of these Spicy Asian Vegan Meatballs on purpose just to guarantee you’ll have leftovers to play with during the week.

Substitutions & Variations For Spicy Asian Vegan Meatballs

I always say a good recipe is like a good road map. It shows you the best way to get there, but there are always interesting detours you can take. This recipe is wonderfully flexible, so feel free to make it your own with a few simple swaps and creative additions based on what you have in your pantry or your personal taste preferences.

If you need to make some adjustments, whether for dietary reasons or just for fun, here are a few ideas that work beautifully with this Spicy Asian Vegan Meatballs recipe.

• Grain Swaps: While I believe farro gives the best texture, you can certainly substitute it. Cooked quinoa or short-grain brown rice would be your next best options. The texture will be a bit softer, but still delicious. Just be sure the grain is cooked and slightly cooled before adding it to the food processor.
• Bean Variations: No chickpeas on hand? Canned cannellini beans or great northern beans are a great substitute. They have a similarly creamy texture and mild flavor that won’t overpower the other ingredients.
• Make it Gluten-Free: This recipe is very easy to make gluten-free. Just ensure you are using certified gluten-free old fashioned oats and stick with the tamari (which is typically gluten-free, but always check the label) instead of soy sauce.
• Adjust the Heat: We love the spice in our house, but you are in complete control here. To dial down the heat, reduce or omit the red pepper flakes and sriracha. For a smokier heat, you could try adding a teaspoon of gochujang (Korean chili paste) to the sauce.
• Flavor Boosters: Feel free to add other aromatics to the meatball mixture. A tablespoon of finely chopped cilantro, a teaspoon of freshly grated ginger, or some finely diced water chestnuts for a bit of crunch would all be fantastic additions.

Don’t be afraid to experiment. Cooking should be fun and creative. Use this recipe as your starting point and see where your culinary curiosity takes you. You might just discover your new favorite flavor combination.

Spicy Asian Vegan Meatballs

Yield: 14 meatballs

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

For the meatballs

• 1 15 oz can chickpeas, drained and rinsed
• 1 1/2 C cooked farro
• 1/4 C old fashioned oats
• 1 tsp Chinese 5 spice
• 1/4 C thin sliced green onion
• 2 cloves of garlic, minced
• 1 flax egg
• 1/4 tsp salt
• 1 1/2 tbsp sesame oil

For the sauce

• 1/4 C ketchup
• 2 tbsp Mirin (rice wine)
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp ground ginger
• 2 tbsp tamari
• 1 tsp sriracha sauce
• Pinch salt
• Green onion and sesame seed for garnish

Instructions

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

Notes

Sauce and vegan meatball seasoning loosely adapted from this meatball recipe by Gimme Some Oven.

Nutrition Information:

Amount Per Serving: Calories: 155 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 490mg Carbohydrates: 30g Fiber: 6g Sugar: 5g Protein: 7g

5 FAQs About Spicy Asian Vegan Meatballs

Here are some straightforward answers to the most common questions I receive about this Spicy Asian Vegan Meatballs recipe.

Can I make these Spicy Asian Vegan Meatballs gluten-free?

Absolutely, and it’s quite simple to do so. The original recipe is very close to being gluten-free already, so you only need to pay attention to two specific ingredients to ensure it fully complies with a gluten-free diet. The first is the old fashioned oats. While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, which can lead to cross-contamination. To be safe, make sure you purchase oats that are explicitly labeled as “certified gluten-free.”

The second ingredient is in the sauce, which calls for tamari. I recommend tamari over soy sauce in general for its richer flavor, but it also has the benefit of typically being gluten-free. Traditional soy sauce contains wheat. However, it’s still very important to double-check the label on your bottle of tamari, as some brands may have different formulations. With those two simple checks, you can confidently serve these delicious meatballs to anyone with a gluten sensitivity.

What is the best way to get a “meaty” texture in my Spicy Asian Vegan Meatballs?

This is the most important question, as texture is what truly makes these meatballs exceptional. The key to achieving that perfect, hearty, “meaty” bite comes down to two things: the ingredients and the technique. The star ingredient for texture is, without a doubt, the cooked farro. Its natural chewiness is what mimics a traditional meatball so well. Don’t be tempted to substitute it unless you have to, as it really is the foundation of the texture.

The technique is equally crucial. When you combine the meatball ingredients in the food processor, you must resist the urge to over-blend. You are not trying to make a smooth hummus. Pulse the mixture just enough so that it comes together and you can form balls, but be sure to leave plenty of texture. Seeing whole grains of farro and pieces of chickpeas is a good thing. This heterogeneity is what gives the final product its wonderful, complex chew. Over-processing will create a uniform, pasty texture that can become gummy when baked.

Can I prepare these Spicy Asian Vegan Meatballs ahead of time?

Yes, this is a fantastic recipe to make ahead, which is one of the reasons I love it for entertaining. You have a couple of great options depending on your schedule. First, you can prepare the meatball mixture, roll the balls, and place them on a baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours before you plan to bake them. When you’re ready, just pop them into the preheated oven and bake as directed. You can also make the sauce ahead of time and store it in a separate airtight container in the fridge.

Alternatively, you can bake the meatballs completely and let them cool. Store the unsauced meatballs in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat them on a baking sheet in a 350°F oven for about 10 minutes, then toss them with the freshly made (or pre-made) sauce. This method is great because it ensures the meatballs are served hot and freshly glazed.

My Spicy Asian Vegan Meatballs are falling apart, what did I do wrong?

This is a common frustration with many vegan meatball recipes, but thankfully, it’s an easy issue to troubleshoot with this specific recipe. If your meatballs are having trouble holding their shape, it usually comes down to a moisture imbalance or improper binding. The first thing to check is your mixture’s consistency. If it feels overly wet and sticky, the oats may not have had enough time to absorb the excess moisture. Let the mixture rest in the fridge for 15-20 minutes. This will allow the oats and the flax egg to do their job and firm everything up.

Another potential culprit is the flax egg. Make sure you allowed your ground flaxseed and water mixture to sit for at least 5-10 minutes to form a thick, gel-like consistency before adding it to the food processor. This gel is what acts as the binder, similar to a real egg. If the mixture still seems too loose, you can add another tablespoon of old fashioned oats and pulse a couple of times to incorporate. Finally, be sure you are packing the balls firmly when you roll them. This will help them stay together beautifully during the baking process.

Can I cook these Spicy Asian Vegan Meatballs in an air fryer?

Yes, you certainly can. An air fryer is a fantastic tool for making these meatballs, as it can make them even crispier on the outside. The process is very similar to baking. First, preheat your air fryer to 375°F. It’s important to give the basket a light spray with cooking oil to prevent any sticking.

Place the rolled meatballs in a single layer in the air fryer basket. Be sure not to overcrowd them; cook in batches if necessary to ensure the hot air can circulate around each one. Air fry them for about 12-15 minutes, shaking the basket halfway through the cooking time to promote even browning. They are done when they are golden brown and firm to the touch. Once they’re cooked, you can toss them in the sauce just as you would with the oven method. The air fryer method is a bit faster and yields a wonderfully crisp exterior.

Try These Recipes Next

If you enjoyed these spicy and savory vegan meatballs, here are a few other recipes from my kitchen that you are sure to love.

• Spicy Asian Chicken Meatballs: For the meat-eaters in your life, this is the recipe that inspired my vegan version. They are juicy, packed with flavor, and perfect for any occasion.
• Mexican Style Quinoa Patties: If you love a good plant-based patty, these are a must-try. They are full of vibrant Mexican spices and are wonderful on their own or in a bun.
• Cucumber Noodles with Spicy Sesame Soy Dressing: Looking for a light and refreshing side dish to serve with your meatballs? These cool cucumber noodles are the perfect counterpart to the spicy sauce.

I hope you enjoy making these dishes as much as I do.

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