📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, combine your plant-based meat substitute, breadcrumbs, soy sauce, sesame oil, ginger, garlic, chili flakes, and cornstarch. Get your hands in there and mix it all up really well! Aim for a cohesive, not-too-wet mixture.
3. Once everything is well combined, gently roll the mixture into 1-inch meatballs. Make sure they are all roughly the same size for even cooking. My tip: Wet your hands slightly—it makes it easier to handle the mixture. Also, don't squeeze them too tightly or they might get too dense.
4. Arrange the meatballs on the prepared baking sheet, leaving a little space between each one. They need room to breathe so they cook evenly.
5. Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through. Flip them halfway through to ensure even browning. You'll know they're done when they're firm to the touch.
6. While the meatballs are baking, prepare your sauce. In a large skillet over medium heat, heat the vegetable oil. Add the remaining garlic and ginger and sauté until fragrant. About 30 seconds should do the trick. Don't burn them!
7. Add the Szechuan peppercorns and chili flakes, stir and let it cook for another minute. It’s amazing how the aromatics really sing here!
8. Pour in the soy sauce, rice vinegar, and brown sugar. Bring it to a simmer and cook for about 5 minutes, or until slightly thickened. Taste and adjust the seasoning to your liking, maybe add a splash more vinegar for tang or soy sauce for saltiness.
9. Once the meatballs are cooked, add them to the skillet with the sauce. Toss gently to coat everything evenly. Let them simmer in the sauce for another 2-3 minutes to absorb all that delicious flavor.
10. Serve immediately over rice, noodles, or with your favorite sides. Garnish with extra sesame seeds and chopped green onions for that extra pop. And a squeeze of lime, why not?