Easy Vegan Cranberry Impossible Meatballs

Easy Vegan Cranberry Impossible Meatballs that are ridiculously good and perfect for the holidays. These veggie balls are made from scratch, baked to perfection, and then drenched in a sweet and tangy sauce. They’re super flavorful, meaty, won’t fall apart, and are guaranteed to be a hit at your next party. Make them on the stove or keep them warm in your crockpot for serving. With party season upon us, be sure to make these little cocktail meatballs that your guests will love, whether they’re vegan or not!

Ingredients for Vegan Impossible Meatballs

• 6-Pack Impossible Burgers – Using the burger patties allows us to skip the egg replacer or binder. I tested with and without egg replacers and found it unnecessary as the meatballs easily held their shape without a binder!
• Saltine Crackers – Just like my meatloaf recipe, these meatballs call for crushed crackers instead of breadcrumbs. They add great flavor and texture and hold these vegetarian meatballs together perfectly.
• Plant-Based Milk – Use any variety, as long as it’s unflavored and unsweetened. Westsoy is our favorite, and I usually find it in the beverage or cereal aisle at most grocery stores, not in the refrigerated section.
• Minced Onion – Dried, granulated onion (not onion powder) adds lots of flavor and keeps it simple because there’s no dicing required! Use freshly grated onion as a substitute, if necessary.
• Spices –Ginger, garlic powder, salt, and black pepper. Feel free to use fresh, grated ginger if you have some.

Ingredients for Cranberry Orange Ginger Sauce

• One Can Whole Cranberry Sauce – Make sure to use whole cranberry sauce instead of cranberry jelly. Better yet, use homemade cranberry sauce if you have it!
• Orange Juice – Fresh squeezed or store-bought is fine
• Light Brown Sugar – You could also use maple syrup or coconut sugar
• Chili Sauce – For some zing
• Ginger – I use powdered ginger but if you prefer, swap this for freshly grated ginger
• Orange Zest (Optional) – For an extra boost of citrusy flavor

How to Make Vegan Cranberry Cocktail Meatballs

Add all meatball ingredients to a large bowl and mix with your hands until evenly combined.

Next, roll the mixture into balls and place on a lightly greased or parchment paper-lined baking sheet. Use a cookie scoop and measure out about one or two tablespoons per meatball, depending on your size preference. I get about 25 meatballs using one package of Impossible burgers.

Bake for 10 minutes at 400°F, or until lightly browned.  Rotate halfway through for even browning.

Prepare the sauce while the meatballs are cooking. Over medium heat, add cranberry sauce, orange juice, chili sauce, brown sugar, ginger, and orange zest in a small saucepan. Whisk until combined and thickened, about 5-6 minutes.

To Serve Cranberry Impossible Meatballs

These meatballs can either be prepared stovetop or in a crockpot. For stovetop, just add baked meatballs to a large pot and pour sauce over the top. Stir to coat and cook over medium-low heat for about 15-20 minutes, or until heated through. To serve from a crockpot, add meatballs and sauce and cook on low for 2-4 hours. Turn setting to low for serving.

I like to add a little sliced green onion, chive, or chopped parsley for a pop of color!

Can I use Frozen Meatballs?

Yes! To make this recipe even easier, feel free to use frozen, store-bought meatballs. There are so many great brands that make amazing plant-based meatballs. Here are a few:

1. Gardein
2. Beyond
3. Morning Star
4. Trader Joe’s
5. Aldi’s
6. Lightlife
7. Good & Gather from Target
8. Pure Farmland
9. Alpha Foods

Can I Prep Meatballs In Advance?

For sure! To make entertaining even easier, just follow the directions by making the meatballs and sauce one day in advance. Store them in your crockpot insert or a sealable container in your refrigerator. When ready to serve, heat until meatballs are completely cooked through, and sauce is hot.

Freezing Instructions

To freeze the meatballs and sauce separately:

1. Let them cool completely at room temperature.
2. Place the entire baking tray of meatballs in the freezer for 1-2 hours.
3. If your freezer isn’t large enough, use a small tray and freeze in batches. When your meatballs are frozen, they won’t stick together, so you can transfer them to freezer-safe baggies or containers and store them in your freezer for up to 3 months.
4. Freeze sauce separately in an airtight container.

To freeze meatballs and sauce together:

1. Let cool completely in the refrigerator before freezing.
2. Transfer to an airtight, freezer-safe container and freeze for up to 3 months.
3. When ready to use, let meatballs thaw overnight in the refrigerator or for a few hours on the counter.

Transfer them to a large pot and gently simmer over medium-low until heated through when ready to serve.

Storing Leftovers

Refrigerate leftovers in an airtight container for up to five days. These little party balls are even better the next day!

There’s really no compromise when it comes to vegan cooking.  It’s better for us, for the animals, and for our environment, so make these cranberry orange ginger meatballs and serve them at your next party – everyone will love them, whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison 

More Appetizer Recipes

Vegan Sausage Stuffed Mushrooms

The Best Vegan Taco Dip Ever

Marinated Buffalo Cauliflower Wings

Loaded Vegan Cheesy Olive Bread