Gluten-Free Vegan Thai Meatballs

Published on Jul 11, 2018

  by   Kristina Stosek

14 reviews

Prep Time: 15 minutes Cook Time: 25 minutes Serves: 12 meatballs
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These Gluten-Free Vegan Thai Meatballs are cooked in a creamy, mildly spiced red Thai sauce. They are addictively delicious!

Even if you are following a plant-based diet, you can indulge in these gluten-free meatballs because they are made using vegan ingredients!

meatless meatballs,

Yes, it is possible to enjoy vegan meatballs that taste just like the real thing. I wasn’t sure if I should call them meatballs or just balls. But it seemed more appropriate to call them meatballs.

 

vegan thai meatballs, gluten free

 

 

What are vegan Thai meatballs made of?

Good question! I wanted to keep them moist and firm enough so that they don’t fall apart without adding eggs. So I made these tender, delicious meatballs with nutritionally packed black beans, certified gluten-free oats and Thai spices. 

Thai sauce,

The meatballs are smothered in a mildly spiced gluten-free red Thai sauce. The creamy sauce is super easy to whip up. 

To keep it creamy, I used coconut milk. For the flavour, vegetable broth, Thai curry paste, tomato paste, tamari, lime juice and basil.

There are many ways you can serve this Thai dish.

This gluten-free Thai meatball recipe is super versatile. You can serve the tender meatballs as finger food for large gatherings, for lunch with a light salad or for dinner as an entree with simple parsley rice. 

The last time I served these meatballs, no one could tell they were vegan. They are that deceptively good!

Love Thai food? 

From simple soup to delicious salmon recipes, you will find a recipe here you will love! For inspiration, check out our gluten-free Thai recipes. These gluten-free recipes are easy to make, even for novice cooks.

Gluten-Free Vegan Thai Meatballs

Published on Jul 11, 2018

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    Preheat oven to 400 F and line a baking sheet with parchment paper

  • 2.

    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

  • 3.

    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

  • 4.

    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

  • 5.

    SAUCE

  • 6.

    While the meatballs are baking, in a large saucepan whisk together the sauce ingredients. Cook the sauce over medium-low heat for 5 minutes

  • 7.

    Add the cooked meatballs to the sauce and gently combine to coat them with the sauce. Cook over low heat for 3 more minutes. Enjoy!

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