Vegan Cocktail Meatballs
These vegan cocktail meatballs are made from a smoky-spiced white bean mixture and simmered in a zippy sweet-and-sour sauce with pineapple chunks. They’re ridiculously delicious and totally addictive. Perfect for parties!
Servings: 16 meatballs
Calories: 71kcal
Ingredients
For the Meatballs
- 1 (15 ounce/425 gram) can cannellini beans, drained and rinsed
- 1 cup panko breadcrumbs
- 1 small onion, roughly chopped
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- Oil, for brushing or spraying
For the Sauce
- ½ cup water
- ⅓ cup organic brown sugar
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- ½ teaspoon ground ginger
- 1 ½ cups diced fresh pineapple
- 2 tablespoons cold water
- 1 ½ tablespoons cornstarch
Instructions
- Preheat the oven to 400°F.
- To make the meatballs, place the beans, panko breadcrumbs, onion, garlic, soy sauce, paprika, ginger, and black pepper into the bowl of a food processor fitted with an s-blade.
- Pulse the machine until the ingredients are finely chopped and well-mixed, but the mixture still has some texture to it.
- Roll the mixture into balls, using about 1 ½ tablespoons per ball and making them about 1 ½ inches in diameter. You should get around 16. Place them on a parchment paper lined baking sheet or in an oven-safe nonstick skillet. Lightly brush or spray them with oil.
- Bake the meatballs until they're lightly browned, turning them about halfway through, about 30 minutes total.
- While the meatballs bake, combine ½ cup of water with the brown sugar, rice vinegar, soy sauce, tomato paste, ginger, and pineapple in a small saucepan. Place it over medium heat. Bring the mixture to a boil, then lower the heat a bit and let it simmer for 10 minutes, stirring occasionally.
- Stir the cold water and cornstarch together in a small bowl or container, then add it to the mixture in the saucepan. Bring it back up to a simmer and let it cook briefly, just until the liquid thickens.
- When the meatballs come out of the oven, pour the sauce over them immediately.
- Serve the meatballs as they are, or, once everything is cool enough to handle, skewer each one with a piece of pineapple on top.
Nutrition
Serving: 1meatball (with sauce and pineapple) | Calories: 71kcal | Carbohydrates: 15g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 354mg | Potassium: 74mg | Fiber: 2g | Sugar: 7g | Vitamin A: 102IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg