Vegan Sweet and Sour Meatballs

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Meatless Monday Night Football is brought to you by Silk. This post was sponsored by Silk, but all opinions expressed are my own.

Vegan Meatballs, They’re a Thing! These special meatballs are made with a combination of mushrooms, quinoa, and black beans, which means you’re getting a ton of protein without any meat, and a whole lot of really healthy stuff.

Football season is in full swing right now and my team is doing great so I am a very happy football loving woman. Home games are all about tailgating, while away games are all about the tasty treats we can enjoy while we scream at the TV. Sweet and sour meatballs are an all-time favorite, and this version can be enjoyed by just about anyone, including those with allergies or other dietary restrictions.For more meat-free, dairy-free recipes, check out silk net

Vegan sweet and sour meatballs on a white plate with tongs

Preparation time: 20-25 minutes
Baking time: 30 minutes
yield: About 24 “meat” balls

raw material

1 tablespoon extra virgin olive oil
1 onion, diced
1 cup chopped cremini mushrooms
1 cup quinoa
2 cups Silk Coconut Milk
1 cup cooked or canned black beans, drained and rinsed
1/2 teaspoon crushed red pepper flakes
1/4 cup ground flaxseed
1/2 cup chickpea/almond/rice/all purpose flour

sweet and sour sauce
1 cup pineapple juice
1/3 cup silk coconut milk
3 tbsp vinegar
2 tbsp tomato paste
1 tablespoon soy sauce
1⁄2 cup brown sugar
3 tablespoons cornstarch


1. In a large skillet, heat the olive oil over medium heat. Add onion and mushrooms and cook until softened, about 5 minutes. Transfer to the bowl of a food processor.

2. In the same pot, pour the quinoa and 2 cups of coconut milk and bring to a boil. Once boiling, cover and reduce heat to low. Cover and simmer for about 15 minutes, until all the liquid has been absorbed by the quinoa.

3. In the bowl of a food processor, pulse the onion and mushrooms with the black beans and red pepper flakes until it resembles ground meat. Add cooked quinoa, flaxseed and flour.

4. Preheat the oven to 350 degrees. Gently press mixture into 1 to 1/2-inch balls and place on a parchment-lined baking sheet (or a lightly greased baking sheet). Roast the meatballs for 30 minutes, until crisp on the outside.

5. Meanwhile, make the sweet and sour sauce. In a small saucepan, combine cornstarch, brown sugar, soy sauce, and vinegar. Bring to high heat and pour in the pineapple juice and coconut milk. Simmer until thickened.

6. Drizzle with sweet and sour sauce and serve hot.

Vegan sweet and sour meatballs on a white plate with silk coconut milk in the background

This conversation is sponsored by Silk. Opinions and text are mine.