Go Back
cooknblog24@gmail.com

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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Meatballs:
  • 1 cup cooked quinoa
  • 1 cup mashed chickpeas
  • ½ cup breadcrumbs
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • ½ tsp ground ginger
For the Sauce:
  • ¼ cup soy sauce
  • 3 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp chili paste
  • 2 cloves garlic minced
  • 1 tsp cornstarch mixed with 2 tsp water

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
  2. Mix quinoa, chickpeas, breadcrumbs, soy sauce, sesame oil, garlic powder, and ginger until sticky. Roll into 16 small balls.
  3. Place on baking sheet, bake 20 minutes until firm and golden.
  4. In saucepan, combine soy sauce, maple syrup, vinegar, chili paste, and garlic. Simmer 5 minutes.
  5. 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.