Vegan Sweet and Spicy Meatballs
These sweet and spicy meatballs are filled with flavor and contain no meat! They are perfect for making a big batch, they are gluten free, dairy free, vegan and great for a meatless Monday or any vegan meal.
These Vegan sweet and spicy meatballs will give you a party in your mouth, they are sweet, spicy and salty. Even though they might quite time consuming, they are defiantly worth it. I’m personally not a huge fan of dried fruits, but they are necessary in this recipe. They can be made in a huge batch and frozen and simply thawed for an easy weeknight meal or in a sub with salad!
You can even make these Vegan Sweet and Spicy Meatballs if you are full fledged meat eaters- Start adding a meatless meal to your plan each week…starting with these.
Vegan Sweet and Spicy Meatball
These sweet and spicy ‘meatballs’ are a flavor explosion and they contain no meat! Perfect to whip up in a big batch, they are gluten free, vegan, dairy free and perfect for meatless Monday or a meat free meal!
- 1 cup Gardein meatless grounds (for non vegans/vegetarians, sub for ground meat of choice)
- 2 small sweet potatoes, mashed*
- 2 T chopped onions
- 2 T chopped carrots
- 1/4 cup gluten free oat flour (can sub for bread crumbs, oat bran, oatmeal, crushed up crackers)
- 1/2 cup raisins
- 1/2 cup baby spinach, chopped finely
- 1 tsp curry powder
- 1 tsp red pepper flakes
- 1 T mixed herbs
- salt to taste
- pepper to taste
- 1 flax egg- 1 T flax + 3 T water (Can sub for 1 egg if not vegan)
- 1- 2 T coconut flour, sifted (can sub for any flour)**
- Dairy free milk***
- Extra flour for minor dusting
- Oil for frying
- Sweet chilli sauce, for dipping
In a large mixing bowl, combine the meatless grounds, sweet potatoes, carrots, onions, oat flour, raisins, spinach, curry powder, red pepper flakes, mixed herbs, salt and pepper and mix very well. Add the flax egg and stir into the mixture until fully incorporated. If mixture is still moist, add the flour 1 tablespoon at a time until a they can be formed comfortably into meatballs. If mixture is too crumbly, add dairy free milk 1 tablespoon at a time until mixture can be comfortably formed into meatballs. Heat a large frying pan very generously with oil and once hot, dust the meatballs very lightly in flour before pan frying for 3-4 minutes on each side, until golden. Repeat until all meatballs are cooked. Serve and cover with sweet chilli sauce, or condiment of choice.