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Try these delicious, bite-sized meatless meatballs from @somethingnutritious.
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Ingredients
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Teriyaki “Meatballs”
- 8 oz sliced crimini mushrooms
- ½ yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 2 stalks green onion, diced
- 1 tsp grated ginger
- ¼ tsp salt
- ⅓ cup walnuts, chopped
- ½ cup cooked brown rice
- ½ cup rolled oats
- 2 tbsp Kikkoman® Teriyaki Marinade & Sauce
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- Chopped scallions, to top
Teriyaki Sauce
- ¼ cup Kikkoman® Teriyaki Marinade & Sauce
- 2 tbsp water
- 2 tbsp honey
- 1 tsp tapioca flour or cornstarch
- ¼ tsp red pepper flakes
Instructions
- Preheat the oven to 375 F
- Heat the olive oil in a large skillet over medium heat. Add in the diced onion and sauté for about 3-4 minutes, until the onions become translucent.
- Add in the mushrooms, salt, garlic, green onions and ginger and sauté for an additional 5-6 minutes until the mushrooms cook down.
- Once the mushroom mixture is ready, add the mixture to a food processor with the walnuts, brown rice, oats, Kikkoman® Teriyaki Marinade & Sauce, black pepper and red pepper flakes. Blend together for about 30-40 seconds. Scrape down the sides and pulse again until a sticky mixture forms.
- To create the meatballs, spoon about 2 tbsp worth of the mixture and roll it into balls with your hands. I like to wet my hands for this process if the batter is too wet to work with.
- Layer the meatballs on a parchment lined baking sheet and spray them with cooking spray. Bake for 25 minutes, flip and bake for an additional 15 minutes.
- Add the teriyaki sauce ingredients to a small bowl and whisk together. Pour it into a saute pan and heat it on medium heat, letting it cook for about 2-3 minutes until it starts to thicken. Once thick, add in your cooked mushroom meatballs and toss them gently to coat.
- Garnish with chopped scallions and enjoy!
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