diff --git a/cook/italian/Ginger Sesame Vegan Meatballs.cook b/cook/italian/Ginger Sesame Vegan Meatballs.cook
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+>> source: https://minimalistbaker.com/ginger-sesame-vegan-meatballs/#wprm-recipe-container-89162
+>> time required: 70 minutes
+>> image: https://minimalistbaker.com/wp-content/uploads/2021/11/Ginger-Sesame-Vegan-Meatballs-SQUARE.jpg
+>> serves: 4
+
+If you haven’t done so, cook @quinoa{1%cup} and set aside to cool. To prepare 1 cup cooked quinoa: Add 1/3 heaping cup (65 g) dry quinoa to a #small saucepan{} and toast for ~{2-3%minutes} over medium heat. Then add 2/3 cup (160 ml) water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for ~{10-15%minutes} or until water is absorbed. Then fluff with a #fork{}, remove from the heat, and crack the lid so the quinoa can cool.
+
+Heat a #large skillet{} over medium heat with the @sesame oil{1%tbsp}. Once hot, add the @cremini mushrooms{8%oz} and sauté for ~{10-15%minutes}, stirring occasionally, until they are lightly browned and have released most of their moisture.
+
+Drain and rinse the @black beans{1%can}, then dry in a clean #kitchen towel{}.
+
+To the sautéed mushrooms, add the black beans, @garlic{4%clove}, @green onion{3%stalks}, @ginger{2.5%tbsp}, and @tamari{2%tbsp} (or soy sauce or coconut aminos). Sauté for ~{3-4%minutes}, or until slightly softened, stirring frequently. Set aside to cool slightly.
+
+Preheat the oven to 400 F (200 C) and set out a #baking sheet{}.
+
+Transfer the mixture to a #food processor{} and pulse until no large pieces of beans or mushrooms remain, being careful not to overmix into a paste.
+
+Add 1 cup (185 g) cooked and cooled quinoa (adjust amount if altering batch size) and the @maple syrup{1%tbsp} (or agave or honey). Pulse to combine until a textured dough forms, again being careful not to overmix.
+
+Taste and adjust flavor as needed, adding more tamari for saltiness/depth of flavor, sesame oil for nuttiness, or maple syrup for balance. If it’s too wet, add more quinoa and pulse to combine.
+
+Scoop out 1 ½-Tbsp portions of dough and gently shape into round balls using wet hands. Recipe as written makes ~15 meatballs. Add formed meatballs to a bare or parchment-lined baking sheet.
+
+Bake for ~{15%minutes}. Then flip to ensure even baking and bake for another ~{10-15%minutes}, or until golden brown and slightly dry to the touch.
+
+These "meatballs" are delicious served with steamed or roasted broccoli, sesame seeds, teriyaki sauce, and your grain of choice (brown rice, white rice, quinoa, coconut rice, millet // or cauliflower rice for grain-free).
+
+Leftovers will keep up to ~{3-4%days} in the refrigerator or 1 month in the freezer. To reheat cooked meatballs from frozen, place on a baking sheet and bake at 400 F (200 C) for ~{10-12%minutes}.
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diff --git a/docs/italian/ginger-sesame-vegan-meatballs.md b/docs/italian/ginger-sesame-vegan-meatballs.md
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+# Ginger Sesame Vegan Meatballs
+
+![](../assets/images/ginger-sesame-vegan-meatballs.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:------:|:----------:|
+| 4      | 70 minutes |
+
+## :salt: Ingredients
+
+- :canned_food: 1 can black beans
+- :mushroom: 8 ozs cremini mushrooms
+- :garlic: 4 cloves garlic
+- :garlic: 2.5 tbsp ginger
+- :seedling: 3 stalks green onion
+- :pancakes: 1 tbsp maple syrup
+- :rice: 1 cup quinoa
+- :sake: 1 tbsp sesame oil
+- :sake: 2 tbsp tamari
+
+## :cooking: Cookware
+
+- :stew: small saucepan
+- :fork_and_knife: fork
+- :cooking: large skillet
+- :shirt: kitchen towel
+- :cookie: baking sheet
+- :tropical_drink: food processor
+
+## :pencil: Instructions
+
+### Step 1
+
+If you haven’t done so, cook quinoa and set aside to cool. To prepare 1 cup cooked quinoa: Add 1/3 heaping cup (65 g) dry quinoa to a small saucepan and toast for 2-3 minutes over medium heat. Then add 2/3 cup (160 ml) water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 10-15 minutes or until water is absorbed. Then fluff with a fork, remove from the heat, and crack the lid so the quinoa can cool.
+
+### Step 2
+
+Heat a large skillet over medium heat with the sesame oil. Once hot, add the cremini mushrooms and sauté for 10-15 minutes, stirring occasionally, until they are lightly browned and have released most of their moisture.
+
+### Step 3
+
+Drain and rinse the black beans, then dry in a clean kitchen towel.
+
+### Step 4
+
+To the sautéed mushrooms, add the black beans, garlic, green onion, ginger, and tamari (or soy sauce or coconut aminos). Sauté for 3-4 minutes, or until slightly softened, stirring frequently. Set aside to cool slightly.
+
+### Step 5
+
+Preheat the oven to 400 F (200 C) and set out a baking sheet.
+
+### Step 6
+
+Transfer the mixture to a food processor and pulse until no large pieces of beans or mushrooms remain, being careful not to overmix into a paste.
+
+### Step 7
+
+Add 1 cup (185 g) cooked and cooled quinoa (adjust amount if altering batch size) and the maple syrup (or agave or honey). Pulse to combine until a textured dough forms, again being careful not to overmix.
+
+### Step 8
+
+Taste and adjust flavor as needed, adding more tamari for saltiness/depth of flavor, sesame oil for nuttiness, or maple syrup for balance. If it’s too wet, add more quinoa and pulse to combine.
+
+### Step 9
+
+Scoop out 1 ½-Tbsp portions of dough and gently shape into round balls using wet hands. Recipe as written makes ~15 meatballs. Add formed meatballs to a bare or parchment-lined baking sheet.
+
+### Step 10
+
+Bake for 15 minutes. Then flip to ensure even baking and bake for another 10-15 minutes, or until golden brown and slightly dry to the touch.
+
+### Step 11
+
+These "meatballs" are delicious served with steamed or roasted broccoli, sesame seeds, teriyaki sauce, and your grain of choice (brown rice, white rice, quinoa, coconut rice, millet // or cauliflower rice for grain-free).
+
+### Step 12
+
+Leftovers will keep up to 3-4 days in the refrigerator or 1 month in the freezer. To reheat cooked meatballs from frozen, place on a baking sheet and bake at 400 F (200 C) for 10-12 minutes.
+
+## :link: Source
+- https://minimalistbaker.com/ginger-sesame-vegan-meatballs/#wprm-recipe-container-89162
diff --git a/mkdocs.yml b/mkdocs.yml
index 7e48ccc95..12c801766 100644
--- a/mkdocs.yml
+++ b/mkdocs.yml
@@ -33,6 +33,7 @@ nav:
   - Home: index.md
   - Italian:
       - Eggplant Parmesan Pasta: italian/eggplant-parmesan-pasta.md
+      - Ginger Sesame Vegan Meatballs: italian/ginger-sesame-vegan-meatballs.md
   - Mediterranean:
       - Harissa Olive Oil-Braised Chickpeas and Fennel: mediterranean/harissa-olive-oil-braised-chickpeas-and-fennel.md
       - Scrambled Chickpea and Spinach Pitas: mediterranean/scrambled-chickpea-and-spinach-pitas.md