Korean Meatballs - Vegan and Gluten-Free!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Korean
Serves: 3-4
Ingredients
  • Meatballs
  • 1 lb. Beyond Beef Plant-Based Ground
  • ½ cup chopped scallions
  • 4 garlic cloves, pressed
  • ¾ teaspoon sea salt
  • 2 tablespoons organic gluten-free soy sauce (SAN-J Tamari gluten-free low sodium soy sauce is my favorite brand)
  • 1 tablespoon Gochujang (Korean Chili Sauce) (Note, this is flexible, so use less if you're timid (start with a teaspoon) and more if you like things hot!)
  • Lots of freshly ground black pepper
  • 24 Blue Diamond Almond Nut-Thin crackers, buzzed in blender or food processor (which yields a little less than ½ cup of crumbs)
  • Sauce
  • ⅔ cup organic apricot preserves (Thrive Market’s Organic Apricot Fruit Spread sweetened only with fruit juice is a good one to try)
  • 1 Tablespoon organic rice vinegar (Marukan is my favorite brand)
  • 2 tablespoons Gochuyang (Korean Chili Sauce)
  • 1 tablespoon organic gluten-free soy sauce (try SAN-J Organic Tamari which is both gluten-free and low sodium)
  • ¼ teaspoon dried ginger
  • ¼ teaspoon garlic powder or 1 garlic clove, pressed
Instructions
  1. Pre-heat the oven to 425. Place a sheet of non-stick aluminum foil on a rimmed half sheet pan.
  2. Place the Beyond Beef grounds in a large bowl, and add the next seven ingredients. Put on clean disposable gloves - and then re-wash your gloved hands. Dig into the meatball mixture and mix well using your hands. This is the only way I know to mix it well and not get the meatball mixture under my fingernails!
  3. Scoop the mixture andmake a dozen meatballs. Place the meatballs on the non-stick side of the aluminum foil. Bake for 8 minutes. Bring the sheet pan out of the oven and flip the meatballs over (to ensure that they are evenly browned and to minimize that one flattened side). Bake for about another 7 minutes.
  4. Meanwhile, mix all of the sauce ingredients in a shallow saucepan, and cook for a few minutes over low heat. When the meatballs are cooked, they will have excreted some oil - just like a real meat meatball. Place a triple folded paper towel on a plate and transfer the meatballs to drain. Take three or four meatballs at a time, bathe them on all sides in the sauce. Serve over brown rice or white jasmine rice with a little extra sauce drizzled on top. Yum!
Notes
© 2020 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/korean-meatballs-vegan-and-gluten-free/