This tasty appetizer makes a great addition to any party or potluck. And with the great meatless options available on the market today, any carnivore guest will enjoy them too.
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- 2 Tbsp vegetable oil
- 24 oz meatballs (Italian meatless)
- 1 C vegetable broth
- 2 Tbsp buttery spread
- 2 Tbsp flour (unbleached all purpose)
- 1/4 tsp salt
- 1/2 tsp ginger (ground)
- 1 Tbsp soy sauce
- 2 Tbsp sesame seeds (toasted)
- 3/4 C sour cream (non-dairy)
In a large pan, heat the vegetable oil; add the meatballs and cook just until lightly browned on all sides, and then add half of the vegetable broth, cover and simmer for 5 to 10 minutes.
In a separate pan, melt the buttery spread; blend in the flour, salt and ginger and cook until bubbly; add the other half of the vegetable broth and cook, stirring until thickened.
Add the soy sauce and sesame seeds to the broth mixture; combine with the sour cream and stir until smooth.
Transfer the meatballs to a chafing dish or crock pot and spoon the sauce over the meatballs; sprinkle with additional sesame seeds.
Cover and refrigerate for up to one week.
© Mainly Vegan LLC