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Incogmeato® Ground Blend Spicy Meatballs with Teriyaki Glaze
Incogmeato® Ground Blend Spicy Meatballs with Teriyaki Glaze 1

Incogmeato® Ground Blend Spicy Meatballs with Teriyaki Glaze

Perfect across the menu for any daypart, especially a shared appetizer.

Products Used: Incogmeato® Plant-Based Ground
Servings: 3

Ingredients

  • 1 lb. Incogmeato® Ground
  • 5 ea. Scallions, finely chopped
  • ¼ cup Gochujang (Korean chili paste)
  • ¼ cup Mirin rice wine
  • 2 Tbs. Soy sauce
  • 4 ea. Medium garlic cloves, finely chopped
  • 1 in. piece Fresh ginger, peeled and grated
  • 2 Tbs. Canola oil

Recipe Directions

1. Preheat the oven to 375° F.
2. In a large bowl, stir together the Incogmeato® Ground, scallions, gochujang, mirin, soy sauce, garlic, and ginger until combined (the mixture will be very wet). Use your hands to roll the mixture into 1½ inch meatballs.
3. In a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the meatballs (cook the meatballs in batches if necessary). Cook until browned, about 2 minutes. Turn the meatballs over and brown the other side, 2 minutes longer, and then transfer them to a rimmed baking sheet.
4. Place the meatballs in the oven and bake until they resist light pressure and are cooked through, about 12 minutes (internal temperature should be 165° F).
5. Transfer to a paper towel to drain and serve hot.