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Miso Sesame Glazed Vegan Meatballs

For those of you trying to eat less meat but who love a good, saucy meatball, this one's for you. The heat from the pan cooks that extra squeeze of sauce at the end, creating a delicious glaze for the balls. Serve over rice or a cabbage salad.

Chef's Tip: A hot pan is important here. Hot pan, then a drizzle of oil, then let the meatballs sear before you move them around. They'll release easily from the pan when they're ready to rotate!



Step 1

Preheat oven to 400°F

Step 2

Combine Impossible™, cilantro, scallions, breadcrumbs, a hefty pinch of salt, and about ¼ pouch of Gingery Miso. Form even 1-inch balls (should make 12-15 balls)

Step 3

Heat up a large, oven-proof skillet over high heat and coat the bottom of the pan with oil

Step 4

Once the oil shimmers, add the balls to the pan. Allow the bottoms to sear so when you move them around, they don’t stick. Roll them around until they’re seared on all sides, approximately 2 minutes per side

Step 5

Transfer the skillet to the oven and cook them for another 10 minutes, until their internal temperature is 160°F

Step 6

Carefully remove the pan from the oven and squeeze about another ½ pouch of Gingery Miso sauce. Roll the balls around in the warm sauce to coat, then sprinkle with sesame seeds and serve

Gingery Miso

A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…

This recipe is also great with our Red Pepper Romesco sauce.

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Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping…
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