Say goodbye to bland meatballs and hello to an unforgettably saucy, sweet and spicy meatball sandwich. Accented with some Spyki (spicy candied teriyaki) goodness, this sandwich is a meal that your friends and family will crave long after they’ve finished that last, savory bite!
(Note: Our Spyki Sauce contains honey–if you’re seeking a 100% plant-based meal, we suggest subbing in Korean Sesame, Black Cherry BBQ or Black Pepper.)

For the “meat”balls

    • 2lbs of your favorite ground meat substitute (should make about 18 “meat”balls)
    • ¼ cup onion, diced
    • 2 cloves garlic, minced
    • 6 tablespoons of unsweetened apple sauce
    • 1 teaspoon of thyme
    • 1 teaspoon of basil
    • 1 teaspoon of salt
    • ½ teaspoon of red pepper flakes
    • 2 tablespoons of avocado oil
    • 1/2 cup of breadcrumbs 

For the sauce

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For the “meat”balls

In a medium bowl, mix your breadcrumbs and avocado oil and set aside. In a large bowl, add your meat substitute, onion, garlic, apple sauce, thyme, basil, salt, and red pepper flakes. Mix ingredients well. Once mixed, add your breadcrumb mixture and continue to mix until everything is well combined. Set in the fridge for about 30 minutes to chill.

Remove your “meat”ball mix from the fridge and form your meatballs. If you’re using 2 lbs of meat substitute, you should be able to form about 18 meatballs. If you have a small ice cream scoop, that’s what we like to use to get consistently sized meatballs.

In a crockpot, add a jar of grape jam, a bottle of chili sauce, and one bottle of Elda’s Kitchen Spyki Cooking & Grilling Sauce and stir well to combine. Add your meatballs and stir again to coat them in the sauce.

Cover and cook on low for 2.5 – 3 hours.

Once finished cooking (ensure your “meat” has reached a safe temperature), use a ladle to fill your sandwich. Sauce will pour over the sides, so we recommend plating the bread before you dish up. Serve and Enjoy!

If you make this recipe at home, be sure to share with us by tagging @eldas.kitchen on Instagram or @EldasKitchenSauces on Facebook!