Honey Garlic Glazed Meatless Meatballs

$- 1 cup cooked quinoa - 1 cup black beans, drained and rinsed - 1 cup breadcrumbs (gluten-free option) - 1/2 cup finely chopped onion - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons fresh cilantro (optional) - 1/4 cup honey - 1/4 cup soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water The meatless meatballs start with a great base. I love using cooked quinoa and black beans. They add texture and protein. Breadcrumbs help bind everything together. You can use gluten-free breadcrumbs if you want. Next, I like to add onion and garlic for flavor. The aroma of these two makes my kitchen feel warm and inviting. A mix of ground cumin and smoked paprika gives them a nice kick. Salt and black pepper round out the flavors. If you want freshness, add some chopped cilantro! Now, let’s talk about the honey garlic glaze. This glaze takes the meatballs to the next level. Honey adds sweetness. Soy sauce brings in a savory touch. Rice vinegar gives it a bit of tang. Sesame oil adds richness. Finally, cornstarch mixed with water helps thicken the glaze for a perfect coat. With these ingredients, you're set to make a dish that’s both tasty and satisfying. Enjoy cooking! - Preheat the oven to 400°F (200°C). - In a mixing bowl, mash the black beans until mostly smooth. - Add cooked quinoa, breadcrumbs, chopped onion, minced garlic, cumin, smoked paprika, salt, pepper, and cilantro. Mix well. This mixture is key for flavor. Black beans give protein and texture. Quinoa adds a nutty taste and a nice crunch. The spices bring warmth and depth to the meatballs. - Shape the mixture into 1-inch meatballs. - Place them on a lined baking sheet. - Bake for 20-25 minutes, flipping halfway. Shaping the meatballs is fun! Make sure they are even for even cooking. Flipping them halfway ensures they brown nicely. They should look golden and feel firm when done. - In a small saucepan, combine honey, soy sauce, rice vinegar, and sesame oil. - Heat the mix over medium heat until it simmers. - Stir in the cornstarch mixture and cook for 2-3 minutes until thick. The glaze brings everything together. Honey adds sweetness, while soy sauce gives a savory kick. This sauce coats the meatballs beautifully. Enjoy the aroma as it thickens! - Use fresh ingredients for best flavor. Fresh herbs like cilantro add a bright touch. - Ensure proper cooking time for crispiness. Bake until golden brown and firm, about 20-25 minutes. - Coat meatballs evenly with the glaze. Drizzle it over the meatballs and toss gently to cover all sides. - Return to oven for setting the glaze. Bake for an extra 5 minutes to let the glaze stick well. - Garnish with sesame seeds and green onions. This adds a nice crunch and a pop of color. - Pair with sides like steamed broccoli or rice. These options balance the meal and add nutrients. {{image_2}} You can mix up the protein in your meatballs. One option is to use lentils instead of black beans. Lentils cook fast and add a nice texture. They also have a mild flavor that blends well with spices. You can use cooked green or brown lentils for the best results. Another option is to explore mushroom-based meatballs. Mushrooms offer a rich, umami flavor. You can chop them finely and mix them with quinoa and spices. They add moisture and depth to your meatballs, making them extra tasty. If you want a vegan twist, swap honey for maple syrup. Maple syrup gives the glaze a sweet, rich taste. It pairs well with garlic and soy sauce. This change keeps the dish plant-based but still delicious. You can also experiment with the spices in the glaze. Add a pinch of red pepper flakes for heat or some ginger for zing. These changes can elevate the flavor and make the dish your own. You can make these meatballs gluten-free by using gluten-free breadcrumbs. Many brands offer great options that work perfectly. This swap ensures everyone can enjoy your dish. For a healthier choice, try low-sodium soy sauce. This option cuts down on salt without losing flavor. Your meatballs will still taste great but be better for your heart. You can keep leftover meatballs in the fridge. Place them in an airtight container. They stay good for up to 4 days. If you can, store the glaze separately. This helps keep the meatballs from getting soggy. Want to save some for later? Freeze the meatballs after baking. They can last for up to 3 months in the freezer. Just make sure to cool them first. When you want to enjoy them, thaw overnight in the refrigerator. This makes reheating easier. For a crispy texture, reheat the meatballs in the oven. Preheat the oven to 350°F (175°C) and bake for about 10 minutes. If you need a quick option, use the microwave. Heat them for 1-2 minutes, checking every 30 seconds. This way, you get tasty meatballs in no time. Yes, you can prep these meatless meatballs ahead of time. Store them in the refrigerator for up to four days. If you want a longer shelf life, freeze them. Just wrap them well in plastic wrap and place them in a freezer bag. This keeps them fresh for up to three months. When you are ready to cook, thaw them overnight in the fridge. To make this recipe vegan, simply substitute the honey with maple syrup. This keeps the sweetness while ensuring it's plant-based. Check all your other ingredients, like soy sauce and cornstarch, to ensure they are vegan-friendly. Small changes can lead to big impacts, so be sure to read labels. You have many tasty options to serve with these meatballs. Rice is a great base, soaking up the glaze perfectly. Noodles are another wonderful choice, adding a nice chew. A hearty salad can also complement the meal, providing freshness and crunch. Mix and match to find your favorite combinations! In this article, we covered how to make delicious meatless meatballs using simple ingredients like quinoa and black beans. We explored the steps for mixing, shaping, baking, and glazing them. I shared tips for the best flavor and storage methods to keep them fresh. Whether you enjoy them with rice or noodles, these meatballs are a tasty option. Remember, with a few easy swaps, you can make them vegan or adjust for gluten-free diets. Cooking can be fun and rewarding, so I hope you give these a try!$

Honey Garlic Glazed Meatless Meatballs

Delight in these delicious honey garlic glazed meatless meatballs that are easy to make and packed with flavor! Made with quinoa and black beans, these meatballs are a nutritious option for any meal. Toss them in a sweet and savory honey garlic glaze for an irresistible twist. Perfect as an appetizer or main dish, they’ll leave everyone wanting more. Click through to explore the full recipe and elevate your dining experience!

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Ingredients

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup breadcrumbs (use gluten-free if desired)

1/2 cup finely chopped onion

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh cilantro, chopped (optional)

1/4 cup honey

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening sauce)

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, mash the black beans until mostly smooth, leaving some chunks for texture.

Add the cooked quinoa, breadcrumbs, chopped onion, minced garlic, cumin, smoked paprika, salt, pepper, and cilantro into the bowl. Mix until well combined.

Shape the mixture into small meatballs, about 1-inch in diameter, and place them onto the prepared baking sheet.

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and firm.

While the meatballs are baking, prepare the honey garlic glaze. In a small saucepan, combine honey, soy sauce, rice vinegar, and sesame oil. Heat over medium heat until it begins to simmer.

Stir in the cornstarch mixture and cook for an additional 2-3 minutes, or until the sauce thickens.

Once the meatballs are done baking, remove them from the oven and drizzle the honey garlic glaze over them, tossing them gently to coat.

Return the glazed meatballs to the oven for an additional 5 minutes to allow the glaze to set.

Serve warm, with additional glaze drizzled on top if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve on a platter garnished with sesame seeds and chopped green onions for an attractive finish. Consider pairing it with a side of steamed broccoli or over a bed of rice.