Teriyaki Meatballs Recipe
Vegan teriyaki “meatballs” simmered in a luscious, sticky sauce perfect for appetizers or main dishes.
Ingredients
- 1 cup cooked lentils or chickpeas mashed
- 1/2 cup breadcrumbs gluten-free if needed
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 2 tbsp soy sauce or tamari
- 1 tbsp ground flaxseed + 3 tbsp water flax egg
- 1 tsp grated ginger
- 1/4 tsp black pepper
- 1 cup teriyaki sauce store-bought or homemade
Instructions
- Preheat oven to 375°F (190°C) or heat skillet over medium.
- Combine flaxseed and water; let rest for 5 minutes.
- In a bowl, mix mashed lentils, breadcrumbs, onion, garlic, soy sauce, ginger, pepper, and flax egg.
- Form mixture into golf-ball-sized balls and place on baking sheet or skillet.
- Bake or cook for 15 minutes, turning halfway, until firm and golden.
- Warm teriyaki sauce in saucepan.
- Toss cooked balls in sauce until coated and heated through.
- Serve garnished with sesame seeds or chopped green onions.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Calcium: 10%
- Vitamin C: 6%
- Vitamin B6: 15%
- Magnesium: 12%
Additional Notes/Tips to Enhance Flavor
- Add a pinch of chili flakes for a spicy kick.
- Use homemade teriyaki sauce to control sweetness and saltiness.
- Serve over rice or in sliders for variety.
- Leftovers reheat well and taste even better next day.