Sweet Chili Meatballs {Vegetarian}
Sweet, sticky, and spicy, these tender vegetarian meatballs make a perfect meal. Serve them next to some noodles or over a bed of rice for dinner, or flag them with a frilled toothpick for a great vegetarian appetizer.
Servings Prep Time
10 30Minutes
Cook Time Passive Time
30Minutes 1Hour
Servings Prep Time
10 30Minutes
Cook Time Passive Time
30Minutes 1Hour
Ingredients
Meatballs
Sauce (Double for extra sauce)
Instructions
  1. Finely chop cilantro leaves in bowl of food processor. Place in large mixing bowl and set aside.
  2. Finely chop mushrooms and onion in food processor, then transfer to large skillet with 2 tablespoons oil.
  3. Add minced ginger to skillet and saute over medium heat for 15-20 minutes or until liquid from mushrooms has evaporated.
  4. When mushrooms are cooked, add chili garlic sauce, sesame oil, and soy sauce.
  5. Transfer to mixing bowl and allow to cool.
  6. Add remaining ingredients, mixing eggs well. Refrigerate for at least one hour or overnight.
  7. Scoop mixture into meatballs using small scoop (tablespoon scoop works great) and place in greased 9 X 13 pans (should fill 2 pans).
  8. Bake at 400 degrees F for 15 minutes. Meanwhile make sauce.
  9. In a medium saucepan, whisk sauce ingredients together over medium heat. Bring to a boil, stirring constantly until thickened. Remove from heat.
  10. Remove meatballs from oven and cover with sauce. Bake an additional 15 minutes.
  11. Serve over rice or with noodles.