• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    20 Mins

  • servings




  • ½ cup chopped green onion white & green parts
  • 6 cloves garlic
  • 1 tsp gochugaru flakes optional
  • ½ tsp kosher salt
  • 1 lb. vegan ground meat

BBQ-Inspired Glaze:

  • 6 tbsp low sodium tamari or soy sauce
  • 6 tbsp coconut sugar
  • 2 tbsp vegan-friendly gochujang
  • 3 cloves minced garlic
  • 2 tsp fresh minced ginger
  • 2 tsp chili garlic sauce
  • 1 tsp sesame oil
  • ½ tsp white pepper or ground black pepper
  • 2 tsp cornstarch

For Serving, Optional

  • Toasted sesame seeds
  • Fresh chopped green onion
  • Fresh chopped cilantro
  • Fresh lime wedges

product used in the recipe

  • 1

    Preheat oven to 425°F.

  • 2

    To prepare the meatballs, place the green onion and garlic in a food processor and pulse until minced. Place the minced onion and garlic, gochugaru flakes (if using), and salt into a large bowl with the ground meat. Using your hands, mix to combine thoroughly. With ~1 heaping tablespoon of the mixture, form into balls and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 mins, flipping halfway through.

  • 3

    Meanwhile, place all the ingredients for the glaze except the cornstarch in a small saucepan over medium high heat, whisking to combine. Mix the cornstarch with 2 tbsp water and, once the sauce reaches a simmer, pour the cornstarch slurry into the sauce, whisking again. Reduce the heat to low and continue to simmer for 10-15 mins, stirring every few minutes.

  • 4

    Prepare the rice per the directions on the package. When the meatballs are baked, toss them in a large bowl with the glaze.

  • 5

    To serve, divide the rice between 2 plates, along with glazed meatballs. Garnish each plate with toasted sesame seeds, green onion, cilantro and a couple fresh lime wedges.

product used in the recipe