Orange-Chili Glazed Vegan Meatballs

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Orange-Chili Glazed Vegan Meatballs
By @thecuriouschickpea

1 tsp canola oil
1 cup diced red onion
2 cloves garlic, minced
2 tsp minced ginger
½ tsp crushed red pepper flakes
15oz can chickpeas, drained and rinsed
1 6.3oz package Annie Chun’s Brown Rice
2 tbsp soy sauce
2 tbsp tahini, cashew butter, or peanut butter
1 tbsp lime juice
1 tbsp toasted sesame oil
2 tbsp sesame seeds
½ tsp salt
¼- ½ cup panko breadcrumbs (or GF breadcrumbs) if needed
1 bottle Annie Chun’s Chinese-Style Orange Sauce
2 Thai chilies, minced (or 1 tsp crushed red pepper flakes)
Thinly sliced scallions, for garnish

1. Preheat the oven to 375 ºF and line a baking tray with parchment paper and spray with oil.
2. Heat the teaspoon of oil in a skillet over medium and sauté the onions until soft, 3-5 minutes. Add the garlic and ginger and cook for 60 seconds, then stir in the chili flakes.
3. Transfer the onion mixture to a food processor and add the chickpeas, brown rice, soy sauce, tahini, sesame seeds, salt, lime juice, and toasted sesame oil. Process until finely chopped, clumping together, and can be shaped into balls. Some larger pieces of chickpeas are okay. If the mixture is too wet, stir in breadcrumbs as needed.
4. Shape 1 tablespoon portions of the mixture into balls, you should make about 24 balls. Place on the baking tray and spray the vegan meatballs with oil.
5. Bake for 15 minutes, flip, then bake an additional 10-15 minutes or until crispy on the outside.
6. In a small pot combine the orange sauce and the chilies and warm up. Bring to just a simmer, then turn off the heat.
7. Toss the vegan meatballs in orange sauce, garnish with scallions and sesame seeds and serve.

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