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 mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: American
Diet: Vegan
Servings: 8 people
Calories: 359kcal
Author: Kaitlin
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
- ⅛ Cup Sriracha
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.
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