{"id":11232,"date":"2020-01-03T04:16:07","date_gmt":"2020-01-03T12:16:07","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=11232"},"modified":"2020-04-18T16:40:33","modified_gmt":"2020-04-18T23:40:33","slug":"vegan-meatballs","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/vegan-meatballs\/","title":{"rendered":"The World’s Best Vegan Meatballs"},"content":{"rendered":"

If you don’t mind me saying so myself, I think my Perfect Veggie Burgers<\/a> really do live up to their title. The flavors are both meaty and fresh with the sunflower seeds and veggies. The texture with the oats and flax is firm without being chewy. The nutritional profile couldn’t be better. I love those burgers! For my family’s Christmas this year, I decided to make some subtle tweaks and turn them into meatballs instead. The ingredients are pretty similar, but I made them slightly “brighter” by adding green onions and a hint of ginger.<\/p>\n

I have to say, I think this recipe is even better as meatballs. The texture is awesome, as the outside gets crispy while the inside remains soft, and the flavors are equally good in spherical form.<\/p>\n

What’s especially great about this recipe is that you can take it in any direction you want. They are neutral enough to be used in something classic like meatball marinara, but you could also throw together some soy \/ teriyaki \/ sesame glaze to take them in a more asian direction. For Christmas, I just served them as a dish on their own with a tahini gravy<\/a> and they were killer next to some mashed potatoes. I ate about 10 all by myself…<\/p>\n

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Makes: 12 meatballs<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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