A deliciously vegan take on savory/sweet/tangy meat(less) perfection! Can be paired with rice pasta, or pop them solo for a yummy snack breakfast, lunch or dinner!
Course Appetizer, Main Course, Side Dish, Snack
Cuisine korean
Keyword Dairy Free, Spicy, vegan, vegetarian
Prep Time 5mins
Cook Time 20mins
Total Time 25mins
Servings 5
Ingredients
Meatballs
1lbBeyond Meat
1.5cupPanko bread crumbs
3Green Onion stalks(finely chopped)
2Cloves of garlic(finely chopped)
1TbspGinger(minced)
1TbspGochujang Korean chili paste
1tspSalt
1/2tspGround white pepper
Vegetable oil(for pan-frying)
Glaze
2TbspGochujang Korean chili paste
1/3cupApricot preserves
1 TbspSoy Sauce
1TbspRice vinegar
1TbspSesame seeds(optional for garnish)
Instructions
Preheat the oven to 350
Grab a large bowl and combine all meatball ingredients except oil. Use a spoon or for best results your hands to blend the ingredients until everything is evenly distributed.
Create uniform mini balls with the mix using a large tablespoon. Heat the oil in a skillet oven medium-high heat. It may take two turns to brown the meatballs' exteriors on all sides for about 5-7 minutes before transferring them onto a foil-lined baking sheet.
In the meantime, use a small bowl to combine the glaze ingredients using a fork or a small whisk.
Using a small spoon, add a tiny dollop of glaze to the tops of each meatball on the tray. Set aside the remaining glaze and place the meatballs in the oven and bake for approx. 10 minutes.
When done, transfer the meatballs to a large tupperware with a lid. Pour the remainder of the glaze over the meatballs while hot, close the lid, and shake them up! When you feel you've got an even coating, add some sesame seeds and serve!