Chili-Soy Mushroom Meatballs with Ginger-Scallion Rice
Chili-Soy Mushroom Meatballs tossed in a sticky-sweet sauce and served over fragrant ginger-scallion rice. These vegetarian meatballs are so tender and flavorful, they'll impress even the most devout carnivores.
Servings: 4
Equipment
- Food processor
- Large skillet
- Small saucepan with lid
Ingredients
- 4 Tbsp. extra-virgin olive oil, divided
- 8 oz. cremini mushrooms, sliced
- 5 oz. shiitake mushrooms, stemmed and sliced
- 1 bunch green onions, trimmed and thinly sliced
- 4 minced garlic cloves, divided
- 1/2 tsp. crushed red pepper flakes, divided
- 1 (15-oz.) can chickpeas, drained, rinsed, and patted dry
- 1 cup panko breadcrumbs (sub quick-cooking oats)
- 1 egg
- 1/2 cup chopped cilantro leaves
- 1/3 cup plus 2 tsp. lower-sodium soy sauce or tamari
- 2 Tbsp. minced fresh ginger
- 1 cup dry long-grain white rice (such as basmati or jasmine)
- 1/2 cup vegetable broth
- 2 Tbsp. rice vinegar
- 1 1/2 Tbsp. honey
- 2 tsp. corn starch
- Toasted sesame seeds for garnish
Suggested for Serving
Instructions
- Heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add cremini and shiitake mushrooms; cook 8 to 10 minutes, until soft and golden. Stir in 1/2 cup of the chopped green onions, 2 minced garlic cloves, and 1/4 tsp. chili flakes; cook 2 more minutes.Let cool slightly.
- In the bowl of a food processor, combine mushroom mixture, chickpeas, breadcrumbs, egg, cilantro, 2 tsp. soy sauce, and 1/4 tsp salt. Pulse, mixing until combined, but not puréed, leaving a little texture. Stop to scrape down the sides as needed.Transfer mixture to a bowl and refrigerate for a minimum of 30 minutes, or up to overnight.
- While meatball mixture chills, heat 1 Tbsp. oil in a small saucepan over medium heat. Once hot, add 1/2 cup of the chopped green onions, 2 minced garlic cloves, and ginger; cook 2 to 3 minutes, until aromatic.Stir in rice and cook 1 minute to lightly toast. Add 2 cups of water and 1/2 tsp salt; bring mixture to a boil. Reduce heat to low, cover, and gently simmer until liquid is absorbed and rice is fluffy, about 15 minutes. Keep covered until ready to serve.
- Meanwhile, combine remaining 1/3 cup soy sauce, vegetable broth, rice vinegar, honey, corn starch, and remaining 1/4 tsp. chili flakes in a bowl; mix well to combine. Set aside.Use a medium cookie dough scoop to scoop out 1.5 Tbsp amounts of mushroom mixture and gently form/roll into 20 to 21 golfball-sized meatballs. In a large skillet, heat remaining 2 Tbsp. olive oil over medium-high. Once hot, add the meatballs and cook for 5 to 7 minutes, turning to brown all sides, until golden-brown and slightly crisp. (Note: if you're using a smaller pan, cook the meatballs in two batches.)If the meatballs begin burning, reduce heat to medium.
- Once all of the mushroom meatballs are browned, pour sauce into pan. Cook 2 minutes, until thickened, tossing to coat meatballs in sauce. Serve meatballs and sauce over rice with any remaining green onions and toasted sesame seeds as garnish.
Notes
Make-ahead: Unshaped meatball mixture can be stored in the refrigerator up to 1 day in advance. Shaped (uncooked) meatballs can also be stored 1 to 2 days ahead.
Either cook as directed (if raw) or rewarm in a skillet, if cooked.
Store: Keep leftovers in the refrigerator and enjoy for up to 4 days.
Nutrition
Serving: 5meatballs with rice | Calories: 475kcal | Carbohydrates: 66g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Sodium: 1100mg | Fiber: 7g | Sugar: 13g