If you want to feel the feels like you’re eating at your Bubbe’s house, this is the recipe for you. Heimisch, satisfying, and cruelty-free. Whether you are vegan or not, there is no reason NOT to make this recipe for vegan sweet and sour meatballs.
1 package Beyond Meat Ground
Healthy Sweet and Sour Sauce
2 teaspoons arrowroot or cornstarch
1 20 oz can pineapple tidbits or chunks in 100% pineapple juice
3 tablespoons rice vinegar
⅓ cup ketchup
1 tablespoon Tamari or soy sauce
1 small clove garlic
Optional: Extra pineapple chunks for serving on a kabob stick.
Cooked Rice for Serving
Using Beyond Meat Ground, form into meatballs (approximately 1 Tablespoon each) and bake at 350 for 15 minutes on a baking tray.
Put all sauce ingredients into a blender (including all juice from can of pineapple) and blend until completely smooth.
Pour into a pan and warm over a medium heat, stirring constantly until it is nice and thick, for 5-10 minutes.
Cook your baked meatballs in the sauce for about 5-10 minutes on stove top.
You can take individual meatballs and put them onto a toothpick or small kabob stick with a piece of pineapple on either side. Serve over cooked white or brown rice.
You can also try using the new Impossible Foods ground vegan meat, available in grocery stores near the Beyond Meat Ground.
- Category: Vegan
- Method: Blend, Bake, and Stovetop
- Cuisine: Kosher
Keywords: Rosh Hashanah, Vegan sweet and sour meatballs