Vegan Honey Garlic Meatballs
These vegan honey garlic meatballs are quick to prepare, making them perfect for a cozy meal with a sweet and savory flavor that pleases everyone.
Ingredients
For the Meatballs
- 1 cup cooked lentils (green or brown) Packed with protein and fiber; can substitute with canned lentils.
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs if needed.
- 1/4 cup finely chopped onion Shallots can be a lovely substitute.
- 2 cloves garlic, minced Feel free to use garlic powder in a pinch.
- 1/4 cup soy sauce For gluten-free, tamari works wonders.
- 1/4 cup maple syrup Agave syrup can also be used.
- 1 tablespoon apple cider vinegar Lemon juice works as a substitute if needed.
- 1 tablespoon cornstarch Opt for arrowroot powder if preferred.
- to taste salt
- to taste pepper
Instructions
Preparation
- In a medium bowl, combine cooked lentils, breadcrumbs, chopped onion, minced garlic, soy sauce, maple syrup, apple cider vinegar, and cornstarch. Mix well until combined.
- Season with salt and pepper to taste and adjust according to your preference.
- Form small meatballs (about 1 inch in diameter) from the mixture and place them on a parchment-lined baking sheet.
Cooking
- Heat a skillet over medium heat and add a splash of oil. Once hot, add the meatballs, frying until golden brown on all sides (about 8–10 minutes).
- In the same skillet, combine the leftover maple syrup and soy sauce. Let it simmer for a minute until thickened.
- Return the meatballs to the skillet, coating them generously in the sauce. Allow to simmer for another 3–5 minutes.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe bag for up to 3 months. Reheat in a skillet over low heat, adding a splash of water to keep them moist.