Asian Vegan Meatballs
Serves
2-4
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
About
Delicious and packed with flavor, these Plant-Based Teriyaki Meatballs are a must-try! Made with Kikkoman® Teriyaki Marinade & Sauce, sautéed veggies, and brown rice, these meatballs are baked to perfection and topped with a savory teriyaki sauce. A healthy, satisfying meal ready in 45 minutes! These vegan meatballs are a hearty and delicious plant-based alternative, perfect for anyone looking to enjoy a flavorful, meatless dish. The combination of mushrooms, bell peppers, and carrots gives the meatballs a rich, savory base, while the teriyaki sauce adds just the right amount of umami sweetness. Whether you're looking for a quick and easy plant-based meatball recipe or trying to incorporate more plant-based meals into your routine, these veggie meatballs are sure to hit the spot. The rice and breadcrumb mixture helps create a satisfying texture, making these meatless meatballs perfect for a main course or as a fun appetizer for guests. Serve them with your favorite dipping sauce or on top of a bowl of noodles or rice for a full meal. The versatility of these teriyaki meatballs also makes them ideal for different occasions—from weeknight dinners to meal prep. Tips & Tricks- Keep your hands slightly damp to prevent the mixture from sticking, making it easier to roll them into perfect balls.
- For extra flavor, marinate the rice and veggie mixture in Kikkoman Teriyaki Marinade & Sauce for 10-15 minutes before rolling and baking the meatballs.
- These teriyaki meatballs are great for meal prepping, and you can easily freeze them for future meals. Just bake and reheat when ready!
Ingredients
For Meatballs
1 tablespoon olive oil
1 cup cremini mushrooms, chopped
½ cup red bell pepper, chopped
½ cup carrot, grated
¼ cup green onion, finely chopped
2 cups cooked brown rice
½ cup Kikkoman ® Panko Bread Crumbs
2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
For Sauce
½ cup vegetable broth
¼ cup Kikkoman® Teriyaki Marinade & Sauce
1 teaspoon cornstarch
For Serving
Green onion, finely chopped
Directions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper. Heat olive oil over medium heat in a large skillet. Add mushrooms, bell pepper, carrots, and green onion. Sauté for 5 minutes, until mushrooms are slightly tender. Cool for 5 minutes.
- Add brown rice and vegetables to a food processor and pulse until vegetables are well blended. Transfer to a mixing bowl and stir in panko and sauce until thoroughly mixed.
- Roll mixture into balls using a ¼ cup scoop and place on baking sheet. Bake for 18-20 minutes, until meatballs are lightly browned.
- While meatballs bake, whisk together vegetable broth, teriyaki and cornstarch in a saucepan. Heat over medium-low heat until simmering, about 3 minutes. Reduce heat to low and continue to simmer for 2 minutes, until thickened. Turn heat off.
- Place meatballs in a serving bowl and pour sauce over top. Serve hot topped with extra green onions.
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