Meatless Monday – Tropical “Meatballs”

I used to love this dish as a kid, mainly because I could drown the meatballs in sauce and rice and try to forget that I was actually eating ground beef.  But I’ve brought it back with a vegan twist!  Plus, it’s easy as pie to make, especially if you already have the “meatballs” pre-prepared and frozen.


Makes 4 servings


4 cups cooked rice
12 meatballs (recipe)
2/3 cup pineapple juice
2/3 cup cranberry juice
1 cup pineapple tidbits
1/2 cup frozen peaches, cut into bite sized pieces
1/4 cup gluten free soy sauce
1 tsp vegan worchestershire sauce
1 tablespoon ketchup
1/4 cup brown sugar
2 tbsp cornstarch

1.  Cook rice.

2.  While rice is cooking, thaw a dozen frozen “meatballs” from previous recipe or follow directions to make fresh “meatballs”.  Warm in oven at 325F for approximately 20 minutes or for as long as they take to warm through.

3.  To make the sauce combine pineapple juice, pinapple tidbits, cut up frozen peaches, soy sauce, vegan worschestershire sauce, ketchup, and brown sugar in a small pot.  Bring to a low boil, add cornstarch and whisk vigorously to avoid clumping.  

4.  On a bed of rice, place “meatballs” and cover with a generous scoop of sauce.  



4 thoughts on “Meatless Monday – Tropical “Meatballs””

  1. These sound yummy! Is the nutritional yeast and tapioca starch definitely required in the meatballs recipe? Don’t have any to hand, but could pick some up! Thanks for sharing this 🙂

    1. The nutritional yeast is really just meant for protein, but the tapioca starch is a must. You might find that you need more of a dry binder like bread crumbs to help keep the chickpeas together. Good luck! I hope that you enjoy them.

      1. Thanks! Will have a play around with this at the weekend and let you know how I get on – hoping my (carnivore) hubby will love it as he loves ‘normal’ meatballs 🙂

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