These plant-based meatballs made from jackfruit and shiitake mushrooms are insanely good and completely vegan. Made from a few simple healthy ingredients, you can feel good enjoying these meatballs any night of the week.
I love these plant-based jackfruit and shiitake mushroom meatballs because they are packed with umami flavor. Some folks describe umami as a broth-like or meaty flavor which tastes great in this recipe. Enjoy these meatballs with a side of tasty Asian inspired dipping sauce for the ultimate flavor explosion. You could also enjoy them with some cooked pasta or on top of butter lettuce cups as a tasty appetizer.
If you’re not familiar with jackfruit, it’s a fruit that typically grows in tropical climates. Known for its meat-like texture, it is a great meat substitute. That said, it is typically stored in a salty brine, so you want to be sure to rinse and drain it well before using it. I also like to remove the seeds, but you do not have to. Low on calories, fat and sugar, jackfruit is one tasty and healthy plant.
As far as brands go, Upton Natural’s Brand (original flavor) is by far my favorite. It comes in vacuumed sealed bag inside of a box. The brine is not salty, and the jackfruit is always so tasty. Looking for another tasty meatball recipe, try my BBQ chicken meatballs with homemade BBQ sauce.
Plant-Based Jackfruit and Shiitake Meatballs
- food processor
- baking dish
- mixing bowl
Jackfruit and Shiitake Mushroom Meatballs
- 21.2 ounces jackfruit two boxes of Upton Natural's original jackfruit.
- 7 ounces shiitake mushrooms chopped small
- 2 tablespoons soy sauce
- 1.5 tablespoons ginger minced
- 1 tablespoon garlic minced
- 2 tablespoons fresh chives chopped small
- 1/3 cup shallots diced small
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- Few cracks of fresh black pepper
- Pinch red pepper flakes – optional
- ½ cup of vegetable oil used for frying
- Sesame seeds
- 1 tablespoon warm water
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 1/2 tablespoon – sesame oil
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes
- Fresh chopped chives
- Preheat the oven to 350 degrees.
- Gently spray a baking dish with cooking spray. Set aside.
- Remove the jackfruit from the box. I used 2 boxes of Upton Naturals original flavor jackfruit for this recipe.
- Drain the brine and rinse the jackfruit in a colander.
- Pat dry and remove the seeds.
- Add the jackfruit to the food processor and give it a quick chop. You do not want to over chop it, or it will get mushy. You want it to look like canned tuna pieces when it’s ready.
- Remove the jackfruit from the food processor and using a paper towel press out all extra moisture.
- Add the jackfruit into a large mixing bowl.
- Next, you’ll give the shiitake mushrooms a quick chop in the food processor. You want the pieces to be small, but not mushy.
- Add the shiitakes mushrooms into the bowl with the jackfruit.
- Next, you’ll add the panko breadcrumbs, fresh minced garlic, fresh minced ginger, shallots, soy sauce, chives, salt, pepper and red pepper flakes. Stir until well combined.
- Form the mixture into meatballs. I was able to get 12 medium sized meatballs.
- In a small skillet, heat the vegetable oil.
- Once the oil is hot begin to brown the meatballs on both sides. Only add three meatballs at a time so you do not overcrowd the pan.
- Once the meatballs are browned, place them on a paper towel to absorb any excess oil.
- After all of the meatballs are browned, add them to your prepared baking dish.
- Cover with foil and bake for 20 minutes or until they’re hot all the way through.
Quickly mix the dipping sauce:
- Combine the warm water and sugar together. The warm water will help the sugar dissolve. Next, add the sesame oil, rice vinegar, soy sauce, red pepper flakes and chives. Stir until well combined.
- Once the meatballs are nice and hot, top with scallions and sesame seeds. Serve with the dipping sauce and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!