Teriyaki Glazed Meatless Meatballs

$- 1 cup cooked quinoa - 1 cup black beans, drained and rinsed - 1/2 cup breadcrumbs (or gluten-free alternative) - 1/4 cup grated carrots - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon maple syrup - 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry for thickening) - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for heat) - Sesame seeds - Green onions These ingredients create a tasty base for the teriyaki glazed meatless meatballs. The cooked quinoa gives a nice texture and protein. The black beans add fiber and a hearty flavor. Breadcrumbs hold everything together, and grated carrots add a dash of sweetness. The garlic and ginger provide a fragrant kick. Soy sauce and sesame oil deepen the umami taste. Maple syrup adds a touch of sweetness to balance the flavors. The cornstarch thickens the glaze perfectly. To finish, sprinkle sesame seeds and chopped green onions on top. They add crunch and color. This simple list of ingredients makes it easy to prepare a delicious meal that pleases both meat lovers and plant-based eaters. First, you need to mash the black beans. Use a fork or a masher to break them down. Aim for a mostly smooth texture, but leave some small chunks. This adds a nice bite to the meatballs. Next, add the cooked quinoa, breadcrumbs, grated carrots, minced garlic, and minced ginger to the bowl. Mix everything well until all the ingredients blend together. Then, stir in the soy sauce, sesame oil, maple syrup, black pepper, and red pepper flakes if you want some heat. Make sure every ingredient is mixed in well. Now it's time to shape your meatballs. Grab a small amount of the mixture, about 1 to 1.5 inches in diameter. Roll it gently in your hands. Place the meatballs on a lined baking sheet, making sure they have space between them. Preheat your oven to 400°F (200°C). Bake the meatballs for 20 minutes. Flip them halfway through to ensure they cook evenly. They should be golden brown when done. While the meatballs bake, let’s make the teriyaki glaze. For this, gather 1/4 cup soy sauce, 2 tablespoons maple syrup, and 1 tablespoon sesame oil. Combine these in a small saucepan over medium heat. Bring the mixture to a gentle simmer. As it warms, add the cornstarch slurry. Stir continuously for about 2 to 3 minutes until the sauce thickens. Once thickened, remove it from heat. After baking, drizzle the teriyaki glaze over your meatballs. Toss them gently to coat well. Enjoy your flavorful teriyaki glazed meatless meatballs! To make great meatless meatballs, focus on moisture and binding. You want a mix that holds together but still feels light. - Use 1 cup cooked quinoa for moisture. It adds a nice texture too. - Use 1/2 cup breadcrumbs to help bind the mix. If you're gluten-free, choose gluten-free breadcrumbs. When mashing the black beans, remember to leave some chunks. This helps with texture. - Start with 1 cup black beans, draining and rinsing them well. - Mash them until mostly smooth. A few chunks are okay for a hearty bite. You can add extra flavor to your meatballs. Here are some ways to boost taste: - Mix in 1/4 cup grated carrots for sweetness and color. - Consider adding 1/4 teaspoon red pepper flakes if you like heat. Adjust seasonings to your taste. If you want a saltier flavor, add a bit more soy sauce. For sweetness, increase the maple syrup. When cooking the meatballs, you can choose between baking and frying. - Baking is easy and healthier. Preheat your oven to 400°F (200°C) and bake for 20 minutes. Flip them halfway for even cooking. - Frying gives a crispy outside but is less healthy. If you choose this method, watch closely to avoid burning. Ensure even cooking by spacing the meatballs on the baking sheet. This helps hot air circulate around each meatball. {{image_2}} You can easily swap ingredients to fit your needs. For breadcrumbs, use gluten-free options like ground oats or almond flour. These alternatives still bind the meatballs well. If you're looking for different protein sources, try lentils or chickpeas. Both provide a hearty texture and blend well with the other ingredients. To make your meatballs unique, try adding spices or herbs. A dash of cumin or a sprinkle of parsley can change the taste. You can also experiment with different sauces. Instead of teriyaki, consider sweet chili sauce or hoisin sauce. Each choice gives a new twist to the dish. Pair your meatless meatballs with side dishes for a complete meal. Steamed broccoli or jasmine rice works perfectly. For presentation, arrange the meatballs on a nice plate, and drizzle extra glaze on top. Garnish with sesame seeds and green onions. This makes your dish look as great as it tastes! To store your teriyaki glazed meatless meatballs, let them cool first. Place them in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to four days. If you want to keep them longer, freezing is a great option. Place the meatballs in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer-safe bag. They can stay frozen for up to three months. To reheat, the oven is your best bet. Preheat it to 350°F (175°C). Place the meatballs on a baking tray. Heat for about 15 minutes until warmed through. This keeps them nice and firm. Avoid microwaving, as it may make them soggy. Enjoy your meal! Yes, you can use different beans. Chickpeas offer a nutty taste. Lentils add a soft texture. White beans work well for a milder flavor. Just mash them like black beans. This keeps the meatball shape. Absolutely! This recipe uses all plant-based ingredients. The black beans, quinoa, and vegetables are vegan-friendly. Soy sauce and maple syrup add flavor without animal products. You can enjoy these meatballs without worry. To add heat, try these ideas. You can increase the red pepper flakes. Add fresh chopped chili for a fiery kick. A splash of hot sauce mixed in the glaze also works great. Adjust to your taste! These meatballs pair well with many sides. Serve them with steamed rice for a classic meal. You can add sautéed vegetables for color and crunch. A fresh salad also balances the dish nicely. Enjoy the flavors together! This blog post shared a complete guide to making teriyaki glazed meatless meatballs. We covered main ingredients like quinoa, black beans, and carrots. I explained the steps for preparing the meatball mix, baking them, and making a flavorful glaze. Tips for texture and flavor enhancements will help you make the best dish. Don't forget about variations and storage info to keep your meatballs fresh. Enjoy experimenting with this fun plant-based recipe that is both tasty and simple. Cooking should be enjoyable, and now you're ready to create something great!$

Teriyaki Glazed Meatless Meatballs

Discover the amazing flavors of Teriyaki Glazed Meatless Meatballs in this easy-to-follow recipe! Packed with wholesome ingredients like quinoa, black beans, and fresh veggies, these meatballs are a delicious and satisfying option for any meal. Perfect for plant-based diets, they are simple to make and bursting with taste.

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Ingredients

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1/2 cup breadcrumbs (or gluten-free alternative)

1/4 cup grated carrots

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon maple syrup

1 teaspoon cornstarch mixed with 2 tablespoons water (slurry for thickening)

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

Sesame seeds and green onions for garnish

Instructions

In a large mixing bowl, mash the black beans until mostly smooth, leaving some chunks for texture.

Add the cooked quinoa, breadcrumbs, grated carrots, minced garlic, and minced ginger into the bowl. Mix well until all ingredients are combined.

Stir in the soy sauce, sesame oil, maple syrup, black pepper, and red pepper flakes (if using). Mix until well incorporated.

Preheat your oven to 400°F (200°C).

Form the mixture into small meatballs, about 1-1.5 inches in diameter, and place them on a lined baking sheet.

Bake the meatballs for 20 minutes, flipping them halfway through to ensure even cooking.

While the meatballs are baking, make the teriyaki glaze: In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons maple syrup, and 1 tablespoon sesame oil. Bring to a gentle simmer.

Add the cornstarch slurry to the saucepan and stir continuously until the sauce thickens (about 2-3 minutes). Remove from heat.

Once the meatballs are cooked, drizzle the teriyaki glaze over them and toss gently to coat.

Serve the glazed meatless meatballs hot, garnished with sesame seeds and chopped green onions.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4