Vegan Sweet and Sour Meatballs

Sweet & Sour Meat BallsSweet & Sour Vegan Meat Balls
  • Yield : 4 servings
  • Servings : 4 Servings
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 1m

Being vegan, gluten free or dairy free does not mean you have to give up warming winter foods like meatballs!  I have made many vegan meat balls; I have shared them with people who are neither vegan or vegetarian, and they ended up liking them better than the meat  ones.  If you are looking to reduce your meat intake, or just go meatless on Mondays, I have a recipe for you!  Sweet and sour vegan meatballs taste like takeout, but are much lighter and just as delicious.  They are wonderful served with some brown rice on the side, or even just alone with a salad.


  • Meatballs:
  • 1 Tbsp Spectrum peanut oil
  • 1 cup chopped organic red onion
  • 3 cups chopped crimini mushrooms
  • 1 Tbsp fresh organic ginger
  • 1 cup shredded organic carrots
  • 1 1/2 cups toasted walnuts
  • 2 cups gluten free Panko bread crumbs, or as needed
  • 2 Tbsp South River white miso
  • 2 Tbsp wheat free San-J tamari
  • 2 tsp sea salt
  • Red pepper flakes
  • Sauce:
  • 1 Tbsp fresh organic ginger, minced
  • 2 organic garlic cloves, minced
  • Red pepper flakes
  • 1 1/4 cups apple cider
  • 1/4 cup wheat free San-J tamari
  • 2 Tbsp mirin
  • 2 Tbsp Spectrum cider vinegar
  • 1 Tbsp pure maple syrup
  • 1 tsp toasted sesame oil
  • 3 Tbsp cornstarch dissolved in 3 Tbsp water
  • Veggies:
  • 1 Tbsp Spectrum peanut oil
  • 3 cups organic brussels sprouts, halved
  • 2 large organic carrots, halved and sliced
  • 2 cups crimini mushroom, sliced
  • Toasted sesame seeds
  • Cooked brown rice to serve (optional)


Step 1

Preheat the oven to 475.

Step 2

To make meatballs, heat 1 Tbsp peanut oil in a large non-stick skillet over medium heat. Add onion, ginger, and carrots, and saute until softened, about 5 minutes, then add the mushrooms and saute until soft, about 3 minutes. Add garlic and saute another minute until fragrant, then remove from heat. Place mixture in a food processor along with walnuts, breadcrumbs, miso, tamari, sea salt, and pepper. Process until smooth. Add a little more breadcrumbs if too sticky, then shape into 16 little balls and place on a baking sheet lined with foil and sprayed with non-stick spray. Bake for about 15-20 minutes until heated through, and starting to brown.

Step 3

Meanwhile, whisk together the sauce ingredients and set aside. In a large non-stick skillet, heat 1 Tbsp peanut oil and add the brussels sprouts, carrots and mushrooms. Saute until starting to soften, but still slighlty crunchy, just a few minutes. Add the sauce, and cook until thickened, just a few minutes. Remove from heat and add meatballs. Carefully stir to coat (meatballs are fragile, so be careful), sprinkle with sesame seeds and serve with rice if desired.

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts.  She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.

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