Vegan Sweet & Sour Meatballs
Published Aug 26, 2021
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These Vegan Sweet & Sour Meatballs go perfectly on top of jasmine or white rice. They’re great for vegans and meat eaters alike! Introduce at least one meat-free day into your schedule with recipes like this that will make you not miss the meat!
Vegan Sweet & Sour Meatballs
Ingredients
For the meatballs:
- 2 tablespoons (14 g) flaxseed meal
- 5 tablespoons (75 mL) water
- 1 (15-ounce/425-gram) can cooked lentils
- ½ tablespoon (7.5 g) minced garlic
- ¾ cup (72 g) almond flour
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
For the sweet and sour sauce:
- 1 (14-ounce/400-gram) can pineapple chunks in pineapple juice
- 1 cup (240 mL) pineapple juice
- ½ cup (120 mL) ketchup
- ¼ cup (45 g) coconut sugar
- 1 tablespoon (15 mL) gluten-free soy sauce
- 1 tablespoon (8 g) tapioca flour/starch , + 1 tablespoon (15 mL) water
Instructions
- Preheat the oven to 500°F. Line a baking sheet with parchment paper. In a small bowl, combine the flaxseed meal and water and let sit for 5 minutes. In a large bowl, combine the cooked lentils, garlic, almond flour, salt, and pepper, mixing with a fork or your hands just until combined and the lentils are mashed. Stir in the flaxseed meal mixture (flax eggs). Scoop 1 tablespoon of the lentil mixture and roll it into a ball in your hands then arrange them in a single layer in the prepared baking sheet. Bake the meatballs for 15 minutes.
- While the meatballs bake, make the sauce. Whisk together the pineapple juice, ketchup, coconut sugar, soy sauce and tapioca starch mixture. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3-5 minutes. Add the pineapple chunks to the sauce. Transfer the cooked meatballs to the skillet with the sauce, spooning sauce over the meatballs. Serve immediately over rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.