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Teriyaki Meatballs Recipe

Vegan teriyaki “meatballs” simmered in a luscious, sticky sauce perfect for appetizers or main dishes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F (190°C) or heat skillet over medium.
  2. Combine flaxseed and water; let rest for 5 minutes.
  3. In a bowl, mix mashed lentils, breadcrumbs, onion, garlic, soy sauce, ginger, pepper, and flax egg.
  4. Form mixture into golf-ball-sized balls and place on baking sheet or skillet.
  5. Bake or cook for 15 minutes, turning halfway, until firm and golden.
  6. Warm teriyaki sauce in saucepan.
  7. Toss cooked balls in sauce until coated and heated through.
  8. 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.