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.
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.