An ideal plant-based alternative to meatballs, Manchurian “neatballs” are a unique spin on a versatile favorite. These meatballs are a fun recipe from Indo-Chinese cuisine served with its signature sweet and spicy chili garlic sauce. Made with neat Original Mix, the neatballs are gluten-free and vegan, and can be eaten on their own, alongside pasta, as a curry, or inside a lasagna.
Serving Size: 8 neatballs
- 1 pack neat Original Mix
- 1 cup mixed vegetables, finely chopped (we used carrots, French beans, red onions, red bell peppers, and corn)
- Salt/pepper to taste
- 1 tbsp cornstarch
- 3 tbsp oil to roast the Manchurian balls
- 2-3 cloves of garlic, minced
- 1 inch piece of ginger, minced
- 2 tbsp light soya sauce
- 1 medium red chili, finely chopped (adjust as per taste)
- 1 tsp vinegar
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1/3 cup water
Mix all the ingredients for neatballs except the oil and form into balls.
Heat the oil in a non stick pan and heat it up. Once hot, add the neatballs and roast them till golden brown. Remove and drain on an absorbent towel. This should leave about 1 tablespoon oil in the pan.
Next, add in the garlic, ginger and chopped red chillies and fry for a couple of seconds. Add in the rest of the ingredients for the sauce and cook on medium high till the sauce comes to a boil.
Add in the roasted neatballs and coat it with sauce evenly. Serve immediately on a bed of rice.
You can make a big batch of roasted neatballs and freeze to quickly whip up the Manchurian curry for meals.
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