Vegan Hoisin Meatballs
Delicious meat-free vegetable balls are given a delicious asian twist with these Vegan Hoisin Meatballs - great as a main dish or as an appetizer! 200 calories per serving and under 17 grams of fat make these a deliciously healthy choice.
Servings: 30 meatballs
Calories: 105kcal
Equipment
Ingredients
- 2 tbsp grapeseed oil
- 1 bell pepper any color, diced
- 1 eggplant skin on, diced
- 1 zucchini diced
- ½ cup walnuts diced very fine
Instructions
- Set a baking sheet out with parchment paper and preheat oven to 350 degrees.
- In a large pan, heat grapeseed oil until shimmery.
- Add in diced bell pepper, eggplant, walnuts, and zucchini.
- Sautee until browned, about 15 minutes - stirring regularly to prevent burning.
- Remove from heat and let cool about 5 minutes.
- Add to vitamix blender with tamper and grind until soft- making sure to use tamper to stir mixture. It should be a small, soft texture but not liquified.
- Remove mixture from blender and put into a large bowl.
- Take ¼ cup mixture and roll into a tightly packed ball.
- Place on parchment paper lined baking sheet.
- Continue rolling balls until you've made them all.
- Bake at 350 degrees for 20 minutes, until a deep brown. This step helps the meatballs "set", so don't skip it!
- At this point, you can remove your meatballs and freeze them for another use.
- If eating immediately, place meatballs in a pan with a drizzle of grapeseed oil over medium heat.
- Brown on all sides, about 8 minutes.
- Add hoisin sauce, stir well.
- Let sauce heat up- about 2 minutes.
- Remove from heat and serve immediately!
Nutrition
Serving: 2167g | Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 2mg | Fiber: 3g | Sugar: 3g