If you know me personally, you know I’m not a very boastful person. I tend to try and point my arrow towards the humble direction. But with this recipe, I’m going to have to put on my bragging cap. Because it’s good. Really good.
With all the gloating out of the way, I’d like to introduce these delicious vegan meatballs with grapefruit glaze. Their perfect little balls of savory and citrusy heaven. Perfect for serving up as a holiday appetizer or as a side dish to any meal, they are quite easy to make. So be sure to double up as they will go fast!
For a few months I’ve been craving mini vegan meatballs as an appetizer for the holidays. I was determined to create a recipe that was unusual and steered away from the traditional cranberry/holiday ingredients. I scoured the internet, trying to find a magical key ingredient that caught my eye. Enter my favorite winter fruit, Pink Grapefruit.
Not only are these vegan meatballs with grapefruit glaze so simple to throw together, they’re unique and will have your guests asking about the flavors. Don’t walk, but run the store to make them and thank me later. Enjoy friends!
Vegan Meatballs with Grapefruit Glaze
Ingredients
- 1lb vegan ground beef, (I use 1 package of Beyond Meat defrosted overnight)
- 1/3 c vegan breadcrumbs
- 1/4 c non-dairy milk, unsweetened
- 1 large garlic clove, minced
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp parsley, chopped finely
- 1/2 tsp onion powder
- 1 tbsp vegan Worcestershire sauce
- 1 tsp sage powder
- 2 tsp nutritional yeast
Glaze:
- 1 tsp pink grapefruit zest
- 1 large pink grapefruit, juiced
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 3 tbsp honey or agave
- 1 tbsp fresh rosemary, chopped finely
- 2 garlic cloves, minced
- 1/8 tsp red pepper flakes
Instructions
- Preheat the oven to 375°F and prepare a large rimmed baking sheet with a silpat sheet.
- Mix together non-dairy milk and breadcrumbs in a small bowl. Let sit for 5 mins.
- In a large bowl, mix together all the remaining ingredients. Then add in the breadcrumbs mixture until just combined.
- Scoop one small spoonful into your hand and roll into a small ball. Place on the prepared baking sheet. You should get about 25 meatballs out of the mixture.
- Bake for 30 mins.
- While the meatballs are baking, mix together the glaze ingredients in a small bowl.
- After the meatballs are done baking, bring the glaze to a simmer over medium heat in a large sauté pan.
- Add the baked meatballs and toss in the glaze for 7-10mins, until the sauce has thickened.
- Serve with the excess glaze poured over the top and with toothpicks.
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