Sheet Pan Vegan Teriyaki Meatballs
These Sheet Pan Vegan Teriyaki Meatballs are a quick weeknight dinner made with vegan turkey “meat” and served with crispy brussels sprouts!
I knew when Trader Joe’s released their vegan ground “turkey” that I needed to create a recipe with it. And these vegan meatballs couldn’t be easier and more delicious. The vegan turkey is seasoned then rolled into balls and cooked alongside halved brussels sprouts until crispy and cooked through. They are tossed in pre-made teriyaki sauce and served over rice. A super simple vegan dinner idea!
How to Make Vegan Meatballs
Start out by grabbing a pack of Trader Joe’s Vegan Ground Turkey. If you don’t have access to a Trader Joe’s you can sub a different vegan ground meat. Add it to a bowl with ground ginger, garlic, green onion, soy sauce and gochujang paste. Gently mix until everything is combined.
Line a baking sheet with parchment paper and lightly oil your hands. I used a cookie scoop to make uniform 1″ meatballs, but you can also just do it by eye. I was able to make 16 meatballs. Place them on one half of the baking sheet.
How to Make Crispy Brussels Sprouts
To make this a complete meal, we are also going to make crispy brussels sprouts. Which are one of my favorite veggies to eat in the Fall! If you think you don’t like sprouts…think again. When they are roasted and crispy, they are so freaking good!
To prep the sprouts, cut them in half and remove any rough stems. Add them to a bowl with olive oil, salt and pepper. Place them on the other half of the baking sheet cut-side down. Place the baking sheet in the oven and roast for 20 minutes at 450 degrees.
Let’s Talk Sauces
There are two sauces happening in this recipe. The first is the teriyaki sauce the meatballs are tossed in. I used a pre-made teriyaki sauce. Add it to a small sauce pan with some water and a corn starch slurry. Cook it down for a couple of minutes or until thickened – adding more water as needed. When the meatballs are done, toss with the sauce while everything is still hot.
And because I couldn’t leave you with just one sauce, I also served these with a spicy vegan mayo. Just adds a little something extra to the bowls! Combine vegan mayo, sriracha and soy sauce. Stir to combine and set aside.
How to Serve
To serve, add some hot rice to each bowl. Top with the saucy meatballs and crispy brussels sprouts. Add some sliced avocado to each bowl and drizzle with the spicy mayo. Add some green onion, sesame seeds & lime wedges to each bowl, and dig in!
I like to reserve some of the teriyaki sauce on the side and serve it at the table. These would also be really good with rice noodles!
This sheet pan dinner is incredibly easy and so delicious. I think this is a must make for Fall!
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Did you Make this Recipe?
If you made these Sheet Pan Vegan Teriyaki Meatballs I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Sheet Pan Vegan Teriyaki Meatballs
- 12 ounces vegan ground turkey I got mine at Trader Joe's, or sub another vegan ground meat
- 2 cloves garlic diced
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon ground ginger
- 1 tablespoon gochujang
- 2 green onions diced, plus more for serving
- 1 pound whole brussels sprouts halved
- 2 tablespoons olive oil
- salt & pepper to taste
- 2/3 cup teriyaki sauce
- 1 tablespoon corn starch
- cooked rice, sesame seeds, lime wedges, avocado for serving
FOR THE SPICY MAYO
- 1/3 cup vegan mayo
- 1-2 tablespoons sriracha
- 2 teaspoons low sodium soy sauce
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- To a bowl add the vegan ground turkey, garlic, soy sauce, gochujang and green onions. Gently toss to combine. Lightly oil your hands and form the mixture into 16 one-inch balls. Place on one half of the baking sheet.
- Combine the brussels sprouts, olive oil and a pinch of salt and pepper in a bowl. Layer cut-side down on the other half of the baking sheet. Place the baking sheet in the oven and roast for 10 minutes, flip the meatballs and cook another 10 minutes.
- Meanwhile combine the corn starch and 1 tablespoon of water in a small bowl. Heat the teriyaki sauce and 1/3 cup of water in a sauce pan over medium heat. Once it starts to boil add the corn starch slurry and whisk to combine. The sauce should thicken pretty quickly – add more water if it gets too thick. Leave on low heat until ready to serve.
- Combine the spicy mayo ingredients in a bowl and set aside.
- Remove the baking sheet from the oven and spoon the teriyaki sauce over the meatballs. Gently toss to coat (reserving the extra teriyaki sauce for serving).
- To serve, layer each bowl with rice, meatballs and brussels sprouts. Add sliced avocado and drizzle with spicy mayo, sesame seeds and green onions. Serve with lime wedges on the side.
So darn tasty. Have made this several times. Thanks!