Description
Discover how to make delicious Cranberry Orange Glazed Meatballs with this easy recipe. Perfect for any occasion, these flavorful meatballs are a crowd-pleaser!
Ingredients
- 3 cups cranberry sauce (720 ml)
- 1½ cups maple syrup (360 ml)
- ½ cup orange marmalade (120 ml)
- 6 tablespoons (90 ml) Dijon mustard
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) orange zest
- 1½ pound (680 g) plant-based ground
- â…” cup (160 ml) Panko bread crumbs
- â…“ cup (80 ml) vegan Parmesan, dry, grated
- 2 teaspoons (10 ml) kosher salt
- 3/4 teaspoon (4 ml) black pepper, ground
- 1â…“ cups (320 ml) caramelized onion
- 12/3 teaspoons (20 ml) garlic, raw
- 31/4 teaspoons (39 ml) parsley
- 22/3 tablespoons (110 ml) rosemary
Instructions
- Step 1. To prepare the glaze: Mix together the first six ingredients and bring them to a boil. Lower the heat and let it simmer for 15 minutes until the cranberries are mostly broken down, then set aside.
- Step 2. Set your oven to 400°F. Drain the caramelized onions using a fine sieve and blend them with garlic, parsley, and rosemary in a food processor until smooth.
- Step 3. Move the blended onion mixture to a bowl and incorporate the plant-based ground, breadcrumbs, vegan Parmesan, salt, and pepper. Stir until the mixture is consistent.
- Step 4. Form the mixture into small balls and place them on a lightly greased baking tray.
- Step 5. Bake the formed balls for 10 minutes, then turn them over. Continue baking for another 10 minutes.
- Step 6. Take the baked balls out of the oven and add them to the simmering cranberry-orange glaze.
- Step 7. Allow the meatballs to cook covered in the sauce for at least 10 minutes, stirring occasionally. Add parsley on top before serving.
Notes
- Consider enhancing the flavor with a touch of balsamic vinegar in the cranberry-orange glaze.
- Try toasting the Panko bread crumbs for improved texture before adding them to the mixture.
- For a sweeter taste, adjust by adding a touch more maple syrup to the glaze mixture.