Vegan Sweet and Sour Meatballs

Prep Notes

The meatballs mixture can be made in advance, shaped into balls, and kept frozen for up to 1 month, or refrigerated for 3-4 days until read to cook.  


1 cup cooked brown rice

1 onion, finely chopped

2 cloves garlic, minced

1 15-oz can lentils, rinsed and drained

1 cup walnuts

1/2 cup all purpose flour (gluten free is fine)

1 tsp dried basil

1 tsp salt


Saute' onions and garlic in a few tablespoons of water or veggie broth (add liquid by the tablespoon as pan dries out). Add to food processor.

Add remaining ingredients and pulse until the walnut pieces are fine and mixture holds together.

Form 1" "meat"balls and pan-fry in dry non-stick pans, turning meatballs to brown on all sides.  (Note: if using another type of pan, you may need some oil. In this case, use a spray olive oil, or light coat the pan to keep oil to a minimum.)

Top with sweet and sour sauce and serve!


Link to sweet and sour sauce:


Modified from Chloe's Kitchen