• Preheat the oven to 350 degrees.
• Gently spray a baking dish with cooking spray. Set aside.

Prepare the jackfruit:

• 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 under cold water 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 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.

Prepare the mushrooms:

• 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.

Mix the meatballs:

• 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, salt, 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!