neat Manchurian neatballs in Sweet & Spicy Sauce

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.

Click here to shop neat Original Mix on Amazon.