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. You can even prepare and freeze for later. 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
Meatballs
- 1 Package Impossible Burgers 6-Count, 1.5 Pounds, Thawed
- 18 Saltine Crackers Crushed
- ⅓ Cup Plain, Unsweetened Plant-Based Milk
- ¼ Cup Dried, Minced Onion
- 1 teaspoon Garlic Powder
- ½ Tsp Each: Salt, Black Pepper, & Ginger
Cranberry Orange Ginger Sauce
- 1 14-Oz Can Whole Cranberry Sauce
- 1 Cup Orange Juice
- ⅓ Cup Chili Sauce
- ¼ Cup Brown Sugar
- 1 teaspoon Orange Zest
- ¼ teaspoon Ginger
Instructions
- Preheat oven to 400°F
- In a large bowl, combine the meatball ingredients and mix until combined. Roll mixture into desired meatball size (about 1-2 tablespoons each). Place meatballs onto prepared baking sheet and bake for 10 minutes, turning halfway through.
- Prepare the sauce while the meatballs are cooking. In a small saucepan over medium heat, add all the ingredients and whisk until combined and thickened, about 5 minutes.
- For Crockpot: Add meatballs and sauce. Stir to coat and cook on low for 2-4 hours. For Stovetop: Add meatballs and sauce to a large pot and gently simmer over medium-low heat for 15-20 minutes, stirring occasionally.
Nutrition
Calories: 87kcalCarbohydrates: 8gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 162mgPotassium: 202mgFiber: 1gSugar: 4gVitamin A: 52IUVitamin C: 6mgCalcium: 51mgIron: 1mg
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