Sticky Sesame Vegan Meatballs are made with peanuts and garbanzo beans or lentils and are topped with a delicious sesame orange soy sauce!
Have you ever used peanuts as the main protein in a meal? Why haven’t I thought of this before? What a great idea to use peanuts in a vegan dish. They have the best flavor, have the highest protein per ounce of any nut and help keep you full. These Sticky Sesame Vegan Meatballs are so delicious that everyone will love them.
How to Make Sticky Sesame Vegan Meatballs
These meatballs are pretty easy to make. The base is a mixture of peanuts and beans along with some breadcrumbs to hold everything together. They are topped with a delicious sesame soy sauce with orange juice, hoisin and more. You can serve these vegan meatballs over rice or with roasted or stir-fried vegetables.
Why Should You Eat Peanuts?
If you’ve been reading my blog for awhile, you know that I love peanuts. I use peanut butter in my Peanut Butter Breakfast Bars. I use peanut butter and peanuts for my Chicken Satay with Peanut Sauce. Peanuts are great in healthier recipes like these Chocolate Peanut Butter Protein Bars or for a dessert in these Chocolate Dipped Ice Cream Cones.
Peanuts are a great plant protein. One serving of peanuts has 7 grams of protein, 19 vitamins and minerals, fiber and heart-healthy fats. I like eating peanuts as a snack or in a recipe because they help keep you full. We are not vegetarian but we do eat a lot of plant-based meals and I love using peanuts in a vegetarian meal such as for peanut noodles or on top of a vegetarian stir-fry.
Sticky Sesame Vegan Meatballs
Sticky Sesame Vegan Meatballs
- Vegan Meatballs
- 1 cup unsalted peanuts
- 1 tablespoon olive oil
- 1 cup finely chopped white onion
- 4 garlic cloves, finely chopped
- 1 teaspoon black pepper
- 3/4 cup chickpeas, rice or lentils
- 1/2 cup panko breadcrumbs
- Sesame Orange Soy Sauce
- 2 tablespoons sesame oil
- 1/4 cup low-sodium soy sauce
- 1/2 cup orange juice (squeezed fresh from oranges)
- 3 tablespoons hoisin sauce
- 1/4 cup honey
- 3 tablespoons rice wine vinegar (or apple cider vinegar)
- 1 teaspoon red pepper flakes
- Serve with
- 2 cups brown rice
- Chopped green onion
- Sesame seeds
In a food processor, process the peanuts until a ground-meat-like texture is achieved, about 20 seconds, then set aside.
In a skillet, add olive oil and cook onions, garlic and black pepper on medium heat for 5 minutes stirring frequently to prevent burning. Add the chickpeas, lentils or rice to the pan.
Remove the bean or rice mixture from the pan and gently pulse in the food processor (you can also use a hand blender) until a crumble develops.
Transfer the lentil mixture to a medium-sized mixing bowl. To the bowl, add the peanuts and breadcrumbs. Stir until well combined. Refrigerate for at least 30 minutes if time allows, otherwise, it will work fine without it.
In a medium-sized mixing bowl, combine all the sauce ingredients. Stir until well combined, and set aside.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray it with nonstick spray.
Remove peanut mixture from the refrigerator and form meatballs – about 1 1/2 tablespoons. Place on the baking sheet. Bake meatballs for 20 minutes total until meatballs are cooked through. After 10 minutes, flip meatballs and toss with half of the sauce.
Serve with white rice, sesame seeds, green onions, and top with the rest of the sauce and extra peanuts.
Did you make this recipe? Tag @MINutritionist on Instagram.
The giveaway will be for 2 Peanut Lover baskets (worth $75+) including KIND bars, RX bars, Skippy PB Bites, Skippy PB, JIF peanut butter, Planters peanuts and Target peanuts, PB2 PB powder.
This post is sponsored by The Peanut Institute. I feel proud to partner with them because we are huge fans of all peanut products!