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    Korean Barbecued Meatballs


    Source of Recipe


    Christi Brownell

    Recipe Link: http://www.vegcooking.com/superbowl.asp

    List of Ingredients




    12 oz. beef-flavored vegetarian sausage roll
    1/3 cup green onions, minced
    1/4 cup onion, chopped
    3 Tbsp. tamari or soy sauce
    2 Tbsp. sesame seeds, toasted
    1 Tbsp. sugar
    3 Tbsp. canola oil

    Korean BBQ Sauce
    1 stick nondairy margarine
    1/4 cup apple cider vinegar
    1 cup tomato sauce
    1/2 Tbsp. salt
    1 Tbsp. hot mustard
    2 tsp. lemon juice
    1 tsp. hickory liquid smoke
    3 Tbsp. sugar

    Recipe



    • Combine vegetarian sausage, onions, soy sauce, sesame seeds, sugar, and 1 Tbsp. oil in a medium bowl and refrigerate for 20 minutes.
    • Heat the oil in a skillet, using just enough to coat the bottom of the pan. Roll the sausage roll mixture into 1-inch balls and fry in the oil until brown and thoroughly cooked. Drain on paper towels.
    • Add the cooked “meatballs” to the sauce and coat thoroughly. Simmer over low heat for 10 to 15 minutes.

    Makes approximately 20 “meatballs”


    Korean BBQ Sauce Directions:
    • Melt the margarine in a large saucepan.
    • Add the vinegar and the other ingredients. Stir until well blended.
    • Bring to a boil, lower heat and simmer 5 minutes.

    Makes approximately 3/4 cup
 

 

 

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