Sweet & Spicy Veggi Balls

Difficulty 2/5

Serve 4 • Prep : 20 min • Cooking : 25 min • Recipe by Vegelizious

  • -Meatballs :
  • -175 g dried textured soy protein
  • -1,5 tsp garlic powder
  • -1 tsp Chinese five spices
  • -1,5 tsp smoked paprika powder
  • -350 ml vegetable broth
  • -1 spring onions, finely minced
  • -1 egg
  • -35 g breadcrumbs
  • -50 g Ketchup
  • -Salt & Pepper
  • -Sauce :
  • -65 g Ketchup
  • -1 tbsp chilli powder
  • -2 tbsp soy sauce
  • -2 tbsp rice vinegar
  • -2 cm fresh ginger, grated or minced
  • -1 small garlic clove, grated or minced
  • -1 tbsp (15 g) sugar
  • -150 ml water
  • -1 tbsp cornstarch
Sweet & Spicy Veggi Balls

  1. 1In a large bowl, mix the dried textured soy protein with garlic powder, Chinese five-spice, and smoked paprika powder. Bring the vegetable broth to a boil and pour it over the soy protein. Stir well and let it sit for about 10 minutes until the soy protein is rehydrated and softened. Once hydrated, drain any excess liquid (if necessary) and gently press the soy protein to remove extra moisture.
  2. 2Add the spring onion, breadcrumbs, egg, ketchup, salt, and pepper to the bowl with the soy protein. Mix until the mixture holds together. Form the mixture into small meatballs.
  3. 3Heat a non-stick pan over medium heat and lightly oil it. Fry the meatballs until golden brown on all sides, about 8–10 minutes.
  4. 4In a small bowl, whisk together ketchup, soy sauce, rice vinegar, grated ginger, garlic, chilli powder, sugar, and water. Dissolve the cornstarch in a few tablespoons of water to make a slurry.
  5. 5Heat the sauce mixture in a saucepan over medium heat until it begins to simmer. Gradually stir in the cornstarch slurry and cook for another 2–3 minutes until the sauce thickens. Remove from the heat.
  6. 6Add the meatballs to the saucepan with the sweet and spicy sauce. Toss gently to coat the meatballs evenly. Serve with rice and broccoli.
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