Vegan Meatballs with Spicy Chile Sauce
Prep time
Cook time
Total time
The chili sauce can be super spicy depending on the heat in the dried chiles. Ancho chilies is one of most widely used because of its sweetness and mild heat. Pasilla can be much hotter. You should also use plastic gloves when handling any chili.
Serves: 4
  • 1 15-ounce carton of cooked chickpeas, rinsed but save liquid
  • 2 tablespoons aquafaba liquid (liquid from chickpeas)
  • ¼ cup breadcrumbs
  • ¼ small onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons parsley, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon fennel seeds
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Fresh Ground Pepper
Chile Sauce
  • 2-3 Dried Pasilla, Ancho Chilies or Chipotle Chilies, seeds removed, chopped
  • 1 tablespoon cumin seeds
  • ¼ cup Red Wine Vinegar or Sherry Vinegar
  • 1 tablespoon sweet paprika
  • 1½ tablespoons maple syrup
  • 1 garlic clove, chopped
  • Salt & ground black pepper to taste
  • ¼ - ½ cup vegetable broth
Yogurt sauce
  • ½ cucumber thinly sliced
  • ½ teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1½ tablespoons Sherry vinegar or Red Wine vinegar
  • 2 tablespoons water
  • ½ cup non-dairy plain, unflavored yogurt
  • ¼ cup chopped fresh mint
Vegan Meatballs
  1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Pulse until finely chopped
  3. Form into small balls and place on baking sheet lined in parchment paper. Cook for 15-20 minutes or until firm and brown.
Chile Sauce
  1. Toast chile sand cumin seeds in a dry small saute pan over medium heat. Cook until fragrant and the cumin seeds are golden, approximately 2-3 minutes, tossing occasionally. Let cool.
  2. Finely grind the chiles and cumin seeds in a spice mill, then transfer to a food processor or blender.
  3. Add vinegar, paprika, maple syrup, garlic and vegetable broth and blend until smooth. Taste and adjust seasonings adding more maple syrup if too hot. Add more vegetable broth if too thick
Yogurt Sauce
  1. Toss the chopped cucumber in a medium bowl with the lemon zest, lemon juice, water and vinegar. Season with salt and pepper.
  2. Spoon a little yogurt onto a dish and a little chili sauce. Place meatballs on top. Garnish with chopped mint.
Recipe by Ordinary Vegan at