Vegan Garlic Ginger Glazed Meatballs
The sticky sweet garlicky sauce for these meatballs is out-of-this-world delicious and can be used for other things like chick'n, stir fry, and more. Spoon extra sauce over meatballs and rice, and enjoy!
Servings: 4
Calories: 283kcal
Equipment
- Small whisk (use a silicone whisk if your saucepan is nonstick)
- Zester or fine grater (tip: grate the ginger, then grate the garlic to get the ginger bits to come out of the zester easier)
- Baking sheet or skillet to cook meatballs, according to instructions
Ingredients
- 1 lb vegan meatballs homemade or Pure Farmland, Gardein, Impossible, etc. (note: choose gluten-free meatballs if needed)
- ½ cup orange juice
- ½ cup soy sauce use gluten-free soy sauce, if needed
- ¼ cup agave nectar
- 2 tablespoons sesame oil or avocado or peanut oil, if allergic to sesame
- 2 tablespoons lime juice or rice vinegar
- 2 tablespoons corn starch
- 2 inch piece ginger peeled and finely grated
- 4 cloves garlic finely minced or grated
- chili crisp oil or red pepper flakes to taste
- 1 scallion diced (for serving)
- 1-2 teaspoons sesame seeds toasted (for serving)
- rice and veggies for serving
Instructions
- If you want to serve these meatballs over rice or another starch, get that going first.
- Cook the meatballs according to the package instructions. I like to either bake them at 375F for 12-13 minutes, or pan-fry them in a skillet with a little sesame oil, making sure to brown them on several sides for maximum flavor.
- Start the sauce while the meatballs are cooking: In a small saucepan, whisk together the orange juice, soy sauce, and the next 6 ingredients (agave through garlic) until no cornstarch lumps remain.
- Heat the sauce over medium heat, stirring frequently. Lower the heat when it comes to a boil and continue stirring. Add red pepper flakes or chili oil, to taste. Simmer for 3-5 minutes, until it is thickened to your liking. Remove from heat. The sauce will thicken more as it cools.
- Coat the meatballs with sauce: Either add the meatballs to the saucepan, or add sauce over the meatballs and toss to coat.
- Serve the sauce-coated meatballs over rice and veggies, spooning extra sauce on top. Garnish with diced scallions and/or toasted sesame seeds to serve.
Notes
I do not recommend bean meatballs for this dish, as the flavors of the bean kind of clash with the sauce. I recommend a meat alternative.
Nutrition facts do not include rice or veggies and will vary depending on the exact meatballs and how much sauce you use.
Nutrition
Calories: 283kcal | Carbohydrates: 19g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1271mg | Potassium: 453mg | Fiber: 2g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 11mg | Calcium: 125mg | Iron: 3mg