Vegan Garlic Ginger Meatballs

These plant-based meatballs are bursting with flavor from fresh garlic and ginger. A quick and easy, high-protein option for lunch or dinner.

These Vegan Garlic Ginger Meatballs have been a staple in our house for years now. They’re by far one of Eric’s favorite things I make — so much so that when his dad came to visit last year, Eric begged me to make them for him. He loved them so much that he still talks about that meal to this day.

One of the reasons I love this recipe so much is because it’s a new, fresh way to use these realistic vegan products like Impossible and Beyond Meat. We’ve purchased these so many times just to make burgers at home, but it’s actually amazing the different, fun things you can make with them instead.

So let’s get into how we make these meatballs so that you (and Eric’s parents) can make them at home!

closeup of ginger garlic meatballs in a bowl with rice and broccoli

Ingredients for Vegan Garlic Ginger Meatballs

  • Vegan beef ground. My favorite thing to use for these meatballs is the Impossible ground. It behaves so much like real ground beef that it works perfectly in this recipe. Beyond Meat also works just fine here!
    • Impossible and Beyond work best because they’re formulated to behave like real beef. We haven’t tried this recipe with other beef substitutes such as Gardein, since those don’t bind together nearly as well and would fall apart in this recipe.
  • Garlic, ginger, and scallions. These are the main flavor-makers in this recipe. Since we mix them straight into the meat mixture raw, they cook just enough inside the meatballs to not be too sharp or pungent, while still packing a ton of flavor.
  • Soy sauce. This is going to add that classic salty, umami flavor to our meatballs that supports the more intense flavors.
  • Brown sugar. A little bit of sweetness goes a long way in this recipe, balancing out the saltiness and spiciness.
  • Cornstarch. This is just going to help bind our meatballs. It’s kind of like when you add breadcrumbs to Italian meatballs. Same idea!
  • Sriracha or chili paste. This is an optional ingredient, but if you’re a fan of spice, add as much in as you like.

How to Make Vegan Garlic Ginger Meatballs

  1. Preheat your oven to 400°F and start preparing your meatball mixture.
  2. Finely mince your garlic, ginger, and scallions. The finer you get them, the less likely you’ll be to encounter a big chunk of one of them in your meatballs.
  1. In a large mixing bowl, mix all of your ingredients together until well-combined. It’s really that easy!
  2. At this stage, you can scoop out a tiny bit of your mixture and fry it up in a pan to test out the salt and spice levels. Then, you can make any adjustments you feel are necessary.
  1. Once your mixture is ready to go, portion them out into roughly 1 1/2 tablespoon chunks and roll them into little balls with your hands. Space them out on a lined baking tray.
  2. Bake in your preheated oven for 15-18 minutes, until they’re evenly golden brown and fully cooked through.

Serving Suggestions

Our favorite way to enjoy these meatballs is to keep it simple, serving them with fresh white rice and steamed broccoli. You can sprinkle some sesame seeds and fresh scallions on top before finishing with a nice drizzle of sriracha or chili paste.

If you’re feeling fancy and have extra time, you can use the meatballs in a Vietnamese-inspired rice vermicelli bowl. Just cook up some rice vermicelli and top it with pickled daikon and carrot, fresh cilantro, fresh sliced jalapeños, and of course your garlic ginger meatballs.

Storage and Reheating

These meatballs will stay good in the refrigerator for up to 5 days in an airtight container. If you’d like to freeze them, place your cooked meatballs in an appropriate container and pop them in the freezer for up to a month. To reheat, simply heat them up in the microwave. If frozen, you can let them defrost in the fridge overnight first.

More High-Protein Vegan Recipes

closeup of ginger garlic meatballs in a bowl with rice and broccoli

Vegan Garlic Ginger Meatballs

These plant-based meatballs are bursting with flavor from fresh garlic and ginger. A quick and easy, high-protein option for lunch or dinner.
5 from 3 votes
Print Pin Rate
Author: Sarah Sullivan



  • 16 oz vegan beef ground such as Impossible or Beyond Meat
  • 1 tablespoon minced garlic
  • 1 inch thumb ginger minced or grated
  • 4 scallions finely sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon sriracha or chili paste optional
  • 2 teaspoons cornstarch


  • Preheat oven to 400°F and line a baking tray with parchment or a silicone baking mat.
  • In a mixing bowl, combine all ingredients for the meatballs. Make sure to stir until ingredients are well-distributed. If desired, you can pan-fry a small portion of the mixture and give it a taste, then adjust saltiness and spice level to preference.
  • Divide mixture into roughly 1 1/2 tablespoon portions and roll into balls. Space out on prepared baking tray.
  • Bake for 15-18 minutes in preheated oven, until evenly browned. Enjoy!



Vegan beef substitute: This recipe works with products such as Impossible Beef or Beyond Beef, which are designed to cook like raw ground beef. Products like Gardein’s frozen beef-style crumbles don’t perform optimally in this recipe because they don’t bind in the same way.
Storage: These are best enjoyed within a day or two, but can be stored for up to 5 days in an airtight container in the fridge.
Freezing: Cooked meatballs can be frozen and stored for up to a month. To enjoy, defrost in the fridge the night before, or simply reheat in the microwave.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.


  1. 5 stars
    These were super good! I made them tonight and used dark soy sauce for extra flavor. They did leak a bit, i might have done generous tablespoons, but they were not dry. I ended up basting them in the soy sauce that leaked out. Will definitely be making these when I see beyond ground beef again!

  2. 5 stars
    I made this today and it was so good. I realized there was only 12 oz in the impossible meat so I bulked it up with some crumbled up tempeh. I added some panko for more bulk and flax egg to bind the tempeh. The flavor was soooo good. I couldn’t stop eating.

  3. Hi, what is the video title for this recipe? I know I’ve seen it but can’t find it, if like to watch it again.

    we made it last night, we liked it. The teens ate it, so that’s a good sign. I need to find a way to get the tempeh thinner so it can crisp up a little more like bacon.

  4. 5 stars
    These are one of my favorite things to make for a weeknight dinner or meal prep! Absolutely delicious!!

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