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Teriyaki-Style Plant-Based Meat Balls
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Cooking time: 30 min
Plant Based Meatballs:
400g ALT MEAT CO Mince
50g brown onion, peeled, roughly chopped
1 cloves garlic, crushed
1 teaspoons/5ml sesame oil
½ tablespoon/10ml soy sauce or tamari
1 flaxseed eggs (1 tablespoons ground flaxseed + 3 tablespoons water)
½ cup (125ml) teriyaki sauce
1 ½ cups / 225g brown rice, rinsed
1 asian shallots, green and white finely sliced
1 bunches broccolini, trimmed and cut in thirds
1 bunches bok choy, trimmed
1 ½ tablespoons / 18g toasted sesame seeds
Cook brown rice to absorption.
Make flaxseed eggs by combining flaxseed meal and water, mix and set aside to combine for a minimum of 5 minutes.
Combine Alt Meat Co Mince, breadcrumbs, onion, garlic, sesame oil, soy/tamari and flaxseed eggs in a food processor and blitz to combine.
Shape 1 tablespoon measures (28-30g) into balls.
Heat oven to 220C and line a large baking tray with greaseproof paper.
Bake balls in oven for 15 minutes.
Heat teriyaki sauce in a saucepan on low medium heat, once balls are baked add to frypan with teriyaki sauce and toss to coat.
Steam broccolini and bok choy until tender.
Plate starting with rice, top with greens, teriyaki (no) meatballs, sprinkle greens and some meat balls with toasted sesame seeds.
This recipe makes approximately 24 meatballs.