A simple and delicious vegan option for the holidays.
Stir flaxseed and water together in a small bowl, and set aside.
In a large bowl, combine all remaining ingredients.
Add the flax egg, now thickened, to the main bowl and mix everything together until combined.
Heat oven to 350F.
Using a cookie scoop (or a tablespoon), form mixture into balls. They should be slightly smaller than golf ball size. I found I needed to squeeze them in my hand a few times before the held their shape.
Place balls onto a parchment-lined baking sheet and bake for 20 minutes, turning them over halfway.
Add all ingredients to a saucepan, and whisk them together until you have a smooth sauce.
Turn heat to medium and bring to a low boil.
Reduce heat to low, and simmer for 8-10 minutes.
Serve the balls first, then pour sauce over the top. Enjoy!
Note: You could serve these on a platter with the sauce poured over top for a nicer presentation. Just be cautious in transferring them to plates, as they tend to fall apart fairly easily.
*These could easily be made gluten-free by using GF breadcrumbs and GF Worcestershire sauce.