mini grinders // maple chipotle veggie meatballs

I have had these maple chipotle veggie meatballs on my mind since I first saw the non vegan counterpart on Martha Stewart- I just knew I had to recreate a vegan version. 

They are sweet, savory and a bit spicy- a fusion of Asian and Mexican flavors, Justin and I couldn't get enough of this flavor combination.

The hardest part of this recipe was making the homemade mini grinder rolls // you can totally forgo the little rolls and opt for larger grinder or sub rolls. This meal is so quick and easy, especially if you use pre made vegan meatballs - we love trader joes + gardein vegan meatballs or you can totally make your own // I was feeling lazy so pre made it was, next time I think I'll whip up a batch of my walnut bella meatballs.

Maple syrup (grade B pure!) is mixed with apple cider vinegar, scallions + chipotle peppers in adobo - you can easily adjust the heat to suite your own taste, we felt one chili provided plenty of heat.

One pan + one bowl = easy clean up - nobody likes to do dishes, if you are that somebody that likes dishes feel free to come to my house anytime of day.

Because they are so quick and easy with very little cleanup you could make a big batch at a moments notice for an impromptu cocktail party, dinner with friends or game night. They would be just as good served with little cocktail picks sans grinder roll.

Justin and I had dinner with Friends this past weekend, these little beauties where suppose to be on the menu, but you know what they say, stick to your tried and true recipes when you have company coming over. It was a good night filled with laughter, food and lots of champagne- we had tempeh sliders, chili, orzo veggie salad, seasoned baked french fries, chocolate chip cookie sandwiches with So Delicious Cashew Milk Ice Cream (soooo good!). 

These will be definitely making their debut at our next dinner party!

Mini Grinders // Maple Chipotle Veggie Meatballs

makes 4 mini grinders // 2 large grinders

you will need:

2 tablespoons pure maple syrup

 1 to 2 tablespoons chopped chipotle chilies in adobo sauce

2 teaspoons apple cider vinegar

2 tbsp green onions // scallions (chives would also work)

1/4 cup warm water
12 pre made or homemade vegan meatballs // I used trader Joes

handful of arugula or baby kale

homemade mini sub//grinder rolls* or large sub rolls
vegan mayo (LOVE Just Mayo from Hampton Creek)

assembly:
Heat a medium fry pan over medium heat - spray with olive oil or coconut oil if desired. Brown the veggie meatballs on each side, about 1-2 minutes each side // total cook time about 4-8 minutes.

While the veggie meatballs are browning, whisk together in a small bowl maple syrup, chipotle chilies, cider vinegar, 1 1/2 tbsp of scallions and water. One the meatballs are browned, add the maple chipotle glaze to the pan, reduce heat to low-medium and cook until the glaze thickens, continuously tossing the veggie meatballs to coat with the glaze. Cook about 2-3 minutes until meatballs are well coated and glaze has thickened.

Remove from heat. Assemble the grinders - coat the inside of the grinder roll with vegan mayo, layer in the baby kale or arugula, then 3 of the maple chipotle veggie meatballs. Repeat- if you are using larger sub rolls, increase meatballs to 6 per roll.

Garnish with additional scallions + enjoy!

* to make mini grinder rolls, take your favorite standard bread recipe and shape dough into little grinder rolls - bake for 12-15 minutes at 375 degrees. Don't have a favorite bread recipe, check out my recipe index for bread ideas!