Chinese No-Meat Balls


  • 1 pkg (14 ounce) beef-flavored soy crumbles
  • 2 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 Tbs cornstarch
  • 1 tsp sugar
  • 2 tsp rice vinegar
  • 2 green onions, thinly sliced
  • 1 Tbs lower-sodium soy sauce
  • 1 cup vegetable broth
  • 1-1/2 tsp dark sesame oil
  • 2 tsp minced fresh ginger
  • 1 clove garlic, minced


Mix together the soy crumbles, 2 tsp fresh ginger and 1 clove garlic. Form into 24 balls, 1″ in diameter. Brown the balls in a non-stick skillet over moderate heat. Meanwhile, combine the cornstarch, sugar, vinegar, soy sauce and vegetable broth. Set aside. In a medium saucepan, heat 1/2 tsp of the sesame oil over moderate heat. Add the ginger and garlic and cook briefly; do not let them brown. Stir in the vegetable broth mixture and heat to boiling, stirring occasionally. Mix in the green onions and remaining 1 tsp sesame oil and remove from heat. Pour the sauce over the browned meatballs. Serve warm with toothpicks.

Yield: 8 servings. Serving size: 3 no-meat balls. Per serving: 79 calories, 1 g total fat (0.1 g sat fat), 8 g pro, 9 g carb, 350 mg sodium, 0 mg cholesterol.

*Morningstar Ground Meatless, Green Giant Harvest Burgers for Recipes and Lightlife Gimme Lean are a few of the soy crumble choices.

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