Sweet and Spicy Asian Meatballs Recipe
Let’s talk about sweet and spicy Asian meatballs—the drama queens of appetizers, bold, fiery, and impossible to ignore.
They bring that perfect marriage of sticky sweetness and fiery kick, kind of like your dating history, but way more edible.
Juicy, saucy, and slightly dangerous, these little flavor bombs turn any boring dinner into a main character moment.
They look fancy, taste addictive, and require far less effort than pretending to like kale smoothies.
Serve them hot, roll them proud, and watch everyone swoon harder than they would over a reality show finale cliffhanger.
Sweet and Spicy Asian Meatballs Recipe
Sticky, flavorful meatballs glazed with a sweet and spicy sauce, served hot for the ultimate crowd-pleasing vegan twist.
Ingredients
Method
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Mix quinoa, chickpeas, breadcrumbs, soy sauce, sesame oil, garlic powder, and ginger until sticky. Roll into 16 small balls.
- Place on baking sheet, bake 20 minutes until firm and golden.
- In saucepan, combine soy sauce, maple syrup, vinegar, chili paste, and garlic. Simmer 5 minutes.
- Stir in cornstarch slurry until sauce thickens. Toss baked meatballs in sauce. Serve hot, garnished with sesame seeds or scallions.
Notes
Nutritional Values (per serving)
- Calories: 230
- Total Fat: 6g
- Saturated Fat: 0.7g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
Vitamins & Minerals (per serving)
- Iron: 15%
- Folate: 14%
- Vitamin C: 12%
- Magnesium: 11%
- Potassium: 10%
Additional Notes & Tips
- For extra heat, double the chili paste.
- Want extra crunch? Add chopped water chestnuts to the mixture.
- These reheat beautifully, so make them ahead for stress-free hosting.
