Spicy Vegan JERK BBQ MEATBALLS

If you think spaghetti and meatballs is the only way to enjoy meatballs, then you are absolutely wrong. These little jerk BBQ bites are by far the most savory form of veggie meatballs I’ve made. I enjoy them as is or with a little dipping sauce, such as vegan garlic aioli or vegan ranch. Using a base of chickpeas, cooked quinoa, breadcrumbs, and a flaxseed egg, this flexible meatball recipe can be customized to suit your needs. A modified version makes an appearance in my Meatball Po’ Boys on here

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Step 1

sauce. (1 cup) 1. Put all the ingredients in a medium-size saucepan and whisk everything together. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to low and let simmer for 10 minutes or so, stirring occasionally, until slightly thickened. 2. Remove the pan from the heat and set aside to cool before using. Store any remaining sauce in a sealed glass container or jar in the refrigerator for up to 2 weeks. VARIATION:Vegan Smoky BBQ Sauce. Substitute pure maple syrup or agave syrup for the honey, and be sure to use organic brown sugar.

Step 2

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Step 3

2. Make the meatballs: Heat the olive oil in a medium-size skillet over medium-high heat. Once hot, add the onion and sauté for 3 minutes, or until translucent. Then add the garlic and sauté for an additional 30 seconds to 1 minute, until the garlic begins to become fragrant. Transfer the onion and garlic to a food processor.3. To the food processor, add the remaining meatball ingredients and pulse until everything is broken down and well combined and holds together when pinched between your fingers. Taste and adjust the seasoning as you see fit.

Step 4

4. Working with about 2 tablespoons of the meatball mixture at a time, use your hands to roll it into balls and place the meatballs on the prepared pan.

Step 5

5. Bake the meatballs for 25 to 30 minutes, or until golden brown. Remove from the oven and set aside to cool for 2 to 3 minutes.

Step 6

6. When the meatballs are nearly done, warm the jerk BBQ sauce and red pepper flakes in a medium-size saucepan over medium-high heat.

Step 7

7. In a large heatproof bowl, toss the meatballs in the sauce until evenly coated. Serve immediately garnished with red pepper flakes and sliced scallions, if desired.

Step 8

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Step 9

2. In a high-powered blender or food processor, pulse all the meatball ingredients, except for the olive oil, until they are well combined and hold together when pinched between your fingers.

Step 10

3. Working with about 1½ tablespoons of the meatball mixture at a time, use your hands to roll it into balls about 2 inches in diameter. Set aside on the prepared pan. Drizzle the olive oil over the meatballs and bake for 15 minutes, or until browned.

Step 11

4. Meanwhile, toast the buns: Heat a large skillet over medium heat. Butter the insides of the buns, then place them buttered side down in the skillet, flattening them slightly to ensure the surface toasts evenly. Remove the toasted buns from the pan and set aside.

Step 12

5. To assemble the po’ boys, place several meatballs in each toasted bun and top evenly with the shredded cabbage and jerk BBQ sauce. Garnish with parsley and serve immediately.