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.
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Equipment
- Cookie scoop optional; helps with even portions
- mixing bowl
- knife and cutting board
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!
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.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.