Spicy Asian Vegan Meatballs
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
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
Recipe by This Gal Cooks at https://www.thisgalcooks.com/spicy-asian-vegan-meatballs/