Vegan Korean Barbeque Meatballs
These meatballs are full of flavor, heat and just a hint of sweetness! Perfect as cocktail meatballs or pile them on a pretzel bun, drizzle on some extra Gochujang sauce, heap on some Bootleg Kimchi! Got to get me some!!
This recipe was adapted from a recipe found on Food52.
Ingredients
For the Meatballs:
- 3 green onions, very thinly sliced
- 2 garlic cloves, minced
- 2 flax eggs (See notes below)
- 1 lb. Beyond Meat Beyond Burgers (two packages)
- 1/2 – 3/4 c. Panko
- 2 TB Gochujang
- 2 TB fresh ginger, peeled and minced
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 TB Organic Canola oil
For the Glaze:
- 2/3 cup Apricot Preserves (I used a brand with reduced sugar)
- 4 TB Gochujang
- 1/4 cup Rice Vinegar
- 2 TB Tamari
Garnish (if desired)
- Sliced green onion tops
- Toasted Sesame Seeds
Instructions
Preheat oven to 350 degrees.
In a large bowl, gently combine all meatball ingredients, except canola oil. Be careful not to overmix. If your meatballs seem too moist, add a tablespoon of panko at a time until you get the right consistency. You want your meatballs to be able to hold their shape.
In a large frying pan, heat oil over medium heat. Add a few meatballs at a time and brown on all sides. (Because these delicious meatballs are plant-based and not animal-based, if you choose to omit this step and the required oil…, that’s okay.)
Transfer meatballs to a parchment lined baking sheet and bake for 10 minutes.
Meanwhile, in a small saucepan, combine all glaze ingredients. Cook over medium heat for 5 -7 minutes or until slightly thickened.
Brush meatballs with glaze and garnish as desired.
Notes
For each flax egg you’ll need 1 Tbsp flaxseed meal (ground raw flaxseed) and 2 1/2 Tbsp water. Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.