• In a large bowl mix the chickpea liquid with curry paste. Add in onion, garlic, ginger, and bread crumbs, stir to combine. Add in the Beyond Meat Plant-Based Ground and mix until incorporated.
• Form mixture into 12 to 14 balls (approximately 1 oz./30 g each). Lightly coat the balls with oil, and reform into balls to ensure an even coating of oil. Refrigerate for 15 minutes.
• Preheat the air-fryer to 400°F. Place the balls in the air-fryer leaving space between them for air circulation. Cook for 10 minutes*, shaking the baskets twice during the cook to ensure even browning.
• Serve immediately or let cool and refrigerate in an airtight container for up to 5 days.
• *Cooking time may vary based on individual air-fryers.

Thai Chili Sauce

• Add the cornstarch into the water and stir to combine.
• Heat a skillet over medium high heat. Then add all the ingredients into the skillet and stir to combine. Bring to a low boil, then reduce heat to a simmer. Add the meatballs and cook until the sauce has reduced and glazed the meatballs (5 to 8 minutes).
• Serve over your favourite selection of vegetables and grains. Garnish with sesame seeds (optional) and enjoy.