Sweet, Sour & Spicy Meatballs

Isn’t it funny when you make something as an afterthought, and it ends up being the best part of the meal? I’d planned on making Orange Scented Broccoli and Scallion Potato Pancakes from Appetite for Reduction, but I couldn’t think of a third item for the plate. Our meal needed a little more protein, but I was stumped. I didn’t feel like tofu, seitan, or beans. What was I to do?

On our weekly trip to Trader Joe’s, I purchased both chickenless chicken nuggets and meatless meatballs. When I got home, I realized the nuggets had egg in them (bummer!) but the meatless meatballs were indeed vegan. I’d been thinking of making orange “chicken” as the missing piece of this meal. But–no dice. So, sweet, sour, spicy and altogether wonderful meatballs to the rescue! I literally threw this sauce together in 5 minutes, shoved the meatballs in the toaster oven, and that’s about it. And they were awesome. Amazing. Almost indescribably perfect. Really! I suppose that sounds like I’m tooting my own horn, but for all the effort I put into these, I think this recipe came from Divine Providence instead of my own brain.

Does God give out awesome meatball recipes? I guess so!

Sweet, Sour & Spicy Meatballs (makes enough sauce for 12-15 meatballs):

  • 12-15 vegan meatballs (you can cook the Trader Joe’s ones from frozen, check your recipe or other brand for different info)
  • 3 T Bragg’s Liquid Aminos (or low sodium soy sauce or tamari)
  • 2 T dark brown sugar (maple syrup would also work)
  • 1 T sweet chili sauce
  • 1 T ketchup
  • 1/4 tsp habanero hot sauce (or any sweet hot sauce will work)
  • 1 tsp chili garlic sauce
  • sesame seeds for garnish

Mix all the ingredients except the meatballs in a small mixing bowl. Add the meatballs and stir to coat. Heat oven to 350 degrees. Pick up individual meatballs on a fork and place on a sheet of foil on top of a cooking sheet. You want them to be coated, but not dripping, with sauce. Save the rest of the sauce in the bowl and set aside.

Bake meatballs for 10 to 12 minutes, then return to the bowl. This time, you can pour out the sauce and meatballs together back on the same piece of foil, and return to the oven for another 2-3 minutes. This gives the sugar a chance to get really gooey, and make a nice thick coating on the outside of the meatballs. Garnish with some pretty little sesame seeds.

If you want to make a ton more, I’m pretty sure this recipe will expand out make as many meatballs as you want. However, I’d caution about adding a lot more liquid aminos/soy sauce. That can get pretty sodium-filled pretty fast. You can always use water or veggie broth if you need the sauce to stretch a bit further. Just use common sense, because too much water could make it bland.

If you were wondering about the other parts of dinner–they were great! I made the broccoli completely incorrectly (I added basically everything at the wrong time) and it seemed pretty fool-proof. The scallion cakes should have probably been thinner, but I’m hoping that they toast up nicely for lunch tomorrow.

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