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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
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Author: Sarah Sullivan

Equipment

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

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.