Vegan Cranberry Meatballs

Vegan Cranberry Meatballs are a delightful twist on a classic dish that combines sweet, tangy flavors with a satisfying texture. Perfect for gatherings, holiday meals, or just as a tasty dinner option, these meatballs are sure to impress both vegans and non-vegans alike. The combination of cranberry sauce and roasted cauliflower creates a unique flavor profile that is both comforting and exciting. Whether you serve them as an appetizer or a main dish, these Vegan Cranberry Meatballs will become a staple in your kitchen.

What You’ll Need for Vegan Cranberry Meatballs

Ingredients You’ll Need

• 14 ounces (400g) cranberry sauce, canned, fresh, or frozen
• 2 tablespoons (30ml) light soy sauce
• 2 tablespoons (30g) tomato paste
• 2 tablespoons (30g) brown sugar
• 1/2 teaspoon (2g) garlic powder
• 1/2 teaspoon (2g) onion powder
• 2 tablespoons (30ml) apple cider vinegar
• 1 cup (226g) roasted cauliflower
• 1 cup (137g) cooked quinoa
• 2 Bob’s Red Mill Egg Replacers or flax eggs
• 1/2 cup (114g) red onion, finely diced
• 1/2 teaspoon (2g) ground black pepper
• 3/4 teaspoon (4g) sea salt
• 3 cloves garlic, minced
• 1 cup (100g) breadcrumbs
• 1 teaspoon (1g) dried oregano
• 1 tablespoon (15ml) light soy sauce or liquid aminos
• 1 teaspoon (1g) dried rosemary or thyme
• 1 1/2 tablespoons (22ml) oil, such as coconut or olive oil

Step-by-Step Vegan Cranberry Meatballs Recipe

1. To make the Tangy and Sweet Cranberry Sauce, mix the cranberry sauce, light soy sauce, tomato paste, brown sugar, garlic powder, onion powder, and apple cider vinegar together in a saucepan. Bring to a boil, then reduce the heat to medium-low and cook for 3-5 minutes, stirring occasionally. Set aside.

2. For the Vegan Meatballs, preheat the oven to 450°F (230°C). Cut the cauliflower into even-sized florets, drizzle with oil, and roast for about 15-20 minutes until tender. Allow to cool.

3. In a food processor, pulse the roasted cauliflower until it resembles rice. You’ll need 1 cup for the recipe.

4. In a large bowl, combine the riced cauliflower with cooked quinoa, egg replacers, red onion, black pepper, sea salt, minced garlic, breadcrumbs, dried oregano, and light soy sauce. Mix until everything is well combined.

5. In a pan, heat oil over medium-high heat. Shape the mixture into meatballs and test the oil with one meatball. Cook until golden brown on all sides, about 4-5 minutes.

6. Lower the heat, prep the sauce again if necessary, and add the meatballs to the sauce. Serve hot and enjoy as an appetizer or with a side of cauliflower rice or quinoa.

How to Serve Vegan Cranberry Meatballs

These Vegan Cranberry Meatballs are incredibly versatile and can be served in various ways. For a simple yet elegant presentation, place the meatballs on a platter and drizzle some of the tangy cranberry sauce over the top. Garnish with fresh herbs like parsley or thyme for a pop of color.

For a heartier meal, serve the meatballs on a bed of cauliflower rice or alongside a generous helping of quinoa. Pair with a fresh green salad or roasted vegetables to complete the feast. They also make perfect finger food for parties—just serve with toothpicks!

Expert Tips for Vegan Cranberry Meatballs

• Make Ahead: The meatball mixture can be prepared in advance and stored in the refrigerator for up to a day. Just form the meatballs before cooking them.

• Modify the Sauces: Feel free to adjust the sweetness of the sauce by adding more or less brown sugar, depending on your taste preferences.

• Add More Veggies: For extra nutrition, consider adding chopped spinach or grated zucchini to the meatball mixture.

Vegan Cranberry Meatballs FAQs

Can I freeze Vegan Cranberry Meatballs?

Yes! You can freeze the uncooked meatballs or the cooked ones. Just make sure to store them in an airtight container and they will keep well for up to 3 months.

What can I use instead of breadcrumbs?

If you need a gluten-free option, almond flour or crushed gluten-free crackers can work well as a substitute for breadcrumbs.

How long do Vegan Cranberry Meatballs last in the fridge?

Stored in an airtight container, they will last for about 3-4 days in the refrigerator. Just reheat them before serving!

These Vegan Cranberry Meatballs are a fun and flavorful addition to your culinary repertoire. Give them a try, and you might just have a new favorite recipe!

Print Recipe

Vegan Cranberry Meatballs

A delightful twist on a classic dish, combining sweet, tangy flavors with a satisfying texture, perfect for gatherings or as a tasty dinner option.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Appetizer, Main Course

Cuisine: Comfort Food, Vegan

Keyword: Cranberry Sauce, easy recipe, Healthy Dinner, Plant-Based, Vegan Meatballs

Servings: 4 servings

Calories: 280kcal

Ingredients

For the Tangy and Sweet Sauce

• 14 ounces cranberry sauce, canned, fresh, or frozen
• 2 tablespoons light soy sauce
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons apple cider vinegar

For the Vegan Meatballs

• 1 cup roasted cauliflower Cut into florets and roasted
• 1 cup cooked quinoa
• 2 Bob's Red Mill Egg Replacers or flax eggs
• 1/2 cup red onion, finely diced
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon sea salt
• 3 cloves garlic, minced
• 1 cup breadcrumbs
• 1 teaspoon dried oregano
• 1 tablespoon light soy sauce or liquid aminos
• 1 teaspoon dried rosemary or thyme
• 1 1/2 tablespoons oil, such as coconut or olive oil

Instructions

Prepare the Sauce

• Mix the cranberry sauce, light soy sauce, tomato paste, brown sugar, garlic powder, onion powder, and apple cider vinegar together in a saucepan. Bring to a boil, then reduce the heat to medium-low and cook for 3-5 minutes, stirring occasionally. Set aside.

Prepare the Meatballs

• Preheat the oven to 450°F (230°C). Cut the cauliflower into even-sized florets, drizzle with oil, and roast for about 15-20 minutes until tender. Allow to cool.
• In a food processor, pulse the roasted cauliflower until it resembles rice. You’ll need 1 cup for the recipe.
• In a large bowl, combine the riced cauliflower with cooked quinoa, egg replacers, red onion, black pepper, sea salt, minced garlic, breadcrumbs, dried oregano, and light soy sauce. Mix until everything is well combined.
• In a pan, heat oil over medium-high heat. Shape the mixture into meatballs and test the oil with one meatball. Cook until golden brown on all sides, about 4-5 minutes.
• Lower the heat, prep the sauce again if necessary, and add the meatballs to the sauce. Serve hot.

Notes

These meatballs can be served with a drizzle of sauce on top, garnished with fresh herbs. They can also be served on cauliflower rice or alongside quinoa, paired with a fresh green salad or roasted veggies. Make the mixture in advance and store it in the fridge for up to a day.