Gochujang Vegan Meatballs
Prep time: 20 minutes
cook time: 15 minutes
Servings: 16-20 meatballs
-1 lb beyond meat ground
-3 green onions, thinly sliced
-2 garlic cloves, minced
-1 batch flax egg (1 tbsp flax meal, 2.5 tbsp water)
-1/2 cup panko breadcrumbs
-2 tbsp gochujang
-1 tbsp fresh ginger, minced
-1 tsp salt
-1/2 tsp ground pepper
-1/3 cup apricot preserves or agave
-2 tbsp mirin or rice wine vinegar
-1 tbsp soy sauce
*note: you can also use steamed shiitake mushrooms, beans and walnuts, grounded up until you get a "ground meat" consistency as a substitute.
Preheat oven to 350 farheinheit. In a large bowl, combine all ingredients except oil. Now gently combine all ingredients until everything is mixed thoroughly. Form the mix into golf ball-sized meatballs.
Heat the oil in a large skillet over medium-high heat. In batches (not crowding the pan), brown the meatballs on all sides. Transfer them to a baking pan and put into the oven and bake for 10 minutes.
Meanwhile, in a small sauce pot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened. Brush with the glaze, sprinkle with green onions and sesame seeds as garnish. Enjoy!