Creative Culinary Solutions
Vietnamese-Style Plant-Based Meatballs with Chili Sauce
Vietnamese-style meatballs without the meat! Serve them over rice for a quick weeknight dinner.
| Difficulty: | 10/20 |
| Yield serving: | 22 to 24 meatballs |
| Preparation time: | minutes |
| Cooking time: | minutes |
Preparation
- Prepare the Vegan No-Beef Ground according to package instructions.
- Preheat the oven to 400°F.
- In a large bowl, combine eggs, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine.
- Add the vegan ground and panko. Using your hands, mix until evenly combined.
- Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. Bake for 15 minutes, flipping once with a metal spatula halfway through the cooking time.
- Make the sauce by whisking chili sauce, soy sauce, lime juice and sugar together in a medium bowl.
- Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts.
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Ingredients
- 2 large eggs
- 2 cloves of garlic, minced
- 1 tbsp (15 mL) of finely grated ginger
- 1/4 tsp (1 mL) of red pepper flakes
- 3 scallions, finely chopped*
- 2 tsp (10 mL) of lime zest
- 3 tbsp (45 mL) of chopped fresh cilantro*
- 3 tbsp (45 mL) of chopped fresh mint*
- 1-1/2 lbs (675 g) of prepared Vegan No-Beef Ground
- 1 cup (250 mL) of Panko
- 1/2 cup (125 mL) of chopped unsalted peanuts, for serving
- 2 tbsp (30 mL) of asian chili sauce
- 1/4 cup (62 mL) of soy sauce
- 1/4 cup (62 mL) of lime juice
- 1/4 cup (62 mL) of sugar
- * plus more for serving
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