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Vegan Meatballs Sriracha Appetizer plated in a bowl with sauce being poured on top
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5 from 1 vote

Cranberry Sriracha Vegan Meatballs

An easy vegan appetizer for the holidays made with plant-based meat, topped with a sweet, spicy, and tangy cranberry sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Diet: Vegan
Servings: 8 people
Calories: 359kcal
Author: Kaitlin

Ingredients

Meatballs

  • 2 Packages Impossible Grounds
  • ¾ Cup Panko
  • 2 Tablespoons Grated Ginger
  • 2 Tablespoons Finely Minced Garlic
  • 1 Teaspoon Salt
  • 1 Teaspoon White Pepper

Sauce

  • 18 ounces Chili Sauce
  • 14 ounces Canned Jellied Cranberry Sauce
  • 2 Tablespoons Orange Juice
  • 1 Tablespoon Brown Sugar
  • Cup Sriracha

Instructions

Meatballs

  • Combine all meatball ingredients.
  • Shape in to about 16 vegan meatballs.
  • Heat a large saute pan on medium with a couple of tablespoons of oil.
  • Sear the meatballs on all sides for 1-2 mins each until golden-brown.
  • Set aside in a dish.

Sauce

  • Melt the cranberry sauce in a saucepan on medium.
  • After it's melted, whisk in all of the other ingredients.
  • Simmer on low for about 5-10 minutes. It should thicken up a little.
  • Add in the meatballs and toss. Turn off the heat.

Nutrition

Calories: 359kcal | Carbohydrates: 45.75g | Protein: 17.25g | Fat: 1g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1577.5mg | Potassium: 748.5mg | Fiber: 7.25g | Sugar: 28g | Vitamin A: 469IU | Vitamin C: 17mg | Calcium: 159.5mg | Iron: 4.15mg