makes
18 meatballs, 6 sandwiches
prep time
20 minutes
cook time
30 minutes
Product
Ingredient List
Meatballs:
- 1 10.6-ounce package Upton’s Naturals Chili Lime Carnitas Jackfruit
- 1 1/2 cup panko (or other breadcrumbs)
- 2 tablespoons vital wheat gluten
- 1/2 small onion, diced
- 1 green onion, sliced
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 2 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 tablespoon agave or maple syrup
- 1-2 tablespoons chili sauce
- Juice of 1/2 lime
Sauce:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1/4 cup brown sugar
- 1 tablespoon tamarind concentrate (or lime juice)
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 6 rolls or sandwich buns
- Fresh cilantro or Thai basil
directions
Preheat oven to 375°F.
Mix together all of the meatball ingredients and mash together with a potato masher until the mixture holds together. Add more panko if the mixture is too soft or liquid.
Form into approximately 18 meatballs and place on a prepared baking sheet. Bake for 20-25 minutes, or until the edges are crispy.
Mix all of the sauce ingredients in a large bowl. Add the meatballs and stir to coat. Make sandwiches with 3 meatballs per bun, and pour extra sauce over the meatballs. Garnish with fresh cilantro or Thai basil.
Mix together all of the meatball ingredients and mash together with a potato masher until the mixture holds together. Add more panko if the mixture is too soft or liquid.
Form into approximately 18 meatballs and place on a prepared baking sheet. Bake for 20-25 minutes, or until the edges are crispy.
Mix all of the sauce ingredients in a large bowl. Add the meatballs and stir to coat. Make sandwiches with 3 meatballs per bun, and pour extra sauce over the meatballs. Garnish with fresh cilantro or Thai basil.
