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Gluten-Free Vegan Thai Meatballs

Published: July 11, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 25 Minutes
Serves Serves 12 meatballs
Gluten-Free Vegan Thai Meatballs
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Average Rating: 4.5 | Rated By: 11 users

Gluten-Free Vegan Thai Meatballs – even if you are following a plant-based diet you can indulge in these gluten-free meatballs because they are vegan! Meatballs without meat? Yes, it is absolutely possible. I wasn’t sure if I should call them meatballs or just balls. But it seemed more appropriate to call them meatballs.

♥ If they are made without meat, then what is in the Thai meatballs?

Good question! I wanted to keep them moist and firm enough so that they don’t fall apart without adding eggs. So the incredibly delicious meatballs are made with nutritionally packed black beans, oats and spices. Then I added a pleasingly spiced red Thai sauce. The meatballs are smothered with the sauce making them exceptionally tasty. 

This vegan Thai dish is super versatile because it can be served as finger food for a crowd, for lunch with a light salad or for dinner as an entree with rice. Last time I served these meatballs no one could tell they were vegan they are that deceptively good!

Love Thai food? Then you must check out our gluten-free Thai recipes, they are easy to make and pack so much flavour! From simple soup recipes to delicious salmon recipes you will find a recipe that you will love!

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Ingredients

  • MEATBALLS
  • 1 1/4 cup certified gluten-free rolled oats
  • 1 tsp. GF dried basil
  • 1/2 tsp. GF ground cumin
  • 1/2 tsp. Pure sea salt
  • 2 garlic cloves, minced or 1/2 tsp. GF garlic powder
  • 3 Tbsp. melted coconut oil
  • 2 Tbsp. pure tomato paste
  • 1 Tbsp. lime juice
  • 2 tsp. minced ginger
  • 1 tsp. GF red curry paste
  • 2 cups cooked black beans, if using canned drain and rinse the beans
  • THAI SAUCE
  • 1 1/2 cups coconut milk
  • 1/2 cup GF vegetable stock
  • 2 Tbsp. pure tomato paste
  • 1 Tbsp. GF red curry paste
  • 1 Tbsp. GF tamari sauce
  • 1 Tbsp. fresh lime juice
  • 1 tsp. GF dried basil
  • 1 dried kaffir lime leaf (optional)
  • Pinch of hot chilli pepper (optional, depending on your taste for spicy food)

    • Instructions

  • Preheat oven to 400 F and line a baking sheet with parchment paper
  • Place oats into a food processor bowl and blend to a powder Add basil, cumin and salt and blend to combine. Add garlic, coconut oil, tomato paste, ginger, lime juice and curry paste. Blend to combine
  • Add black beans and pulse about 5 times just enough for to form a thick mixture and leaving the beans at about half their size. Do not over mix or the meatballs will become hard
  • Roll the mixture into about 1-inch balls. I used an ice-cream scoop, then place them on the prepared baking sheet. Brush with remaining olive oil and bake for 20 minutes turning them over halfway through
  • SAUCE
  • While the meatballs are baking, in a large saucepan whisk together the sauce ingredients. Cook the sauce over medium-low heat for 5 minutes
  • Add the cooked meatballs and coat them with the sauce. Cook for 3 more minutes


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