These vegan meatballs with cranberry sauce are perfect for the holiday’s, and no one will even notice they have no meat 😉
For the Cranberry Tomato Sauce:
1 tbsp. olive oil
1 medium-sized sweet white onion, thinly chopped
2 large cloves of garlic, finely chopped
1 packaged Fresh Patience Fruit and Co. Cranberries
1 tsp sea salt
1 tsp fresh cracked black pepper herbs
800ml tomato sauce, I used organic, unsalted with herbs
2 cups of water
For the meatballs:
396 gram (14 oz) of your choice of vegan meat substitute
3/4 cup finely chopped sweet white onion
3 large garlic cloves, finely chopped
2 tbsp. olive oil
1/2 cup bread crumbs
3 tbsp. oat milk
1 tsp smoked paprika
1 tsp coriander
1/2 tsp ancho chili powder
1 tbsp. sea salt
1 tsp fresh cracked pepper
Garnish with 2 tbsp. fresh oregano
Heat a large pot on medium-high heat for 30 seconds before adding the olive oil to heat. Heat for 30 seconds, reduce heat to medium and add your onions. Cook for 10 minutes before adding your garlic and cranberries. Stir to incorporate the ingredients and cook for 10 more minutes. Now add your salt, pepper, tomato sauce and water. Bring sauce to a boil and simmer for 20 minutes.
While your sauce simmers, prepare your meatballs by adding all your ingredients into a bowl, mix well using your hands and create golf size balls. Should yield around 12.
Heat a cast-iron skillet or pan on high and lightly grease with olive oil spray. You want to add your meatballs to the skillet or pan when you see smoke rising. Cook for around 4 minutes on each size before adding to the pot of sauce and letting everything heat throughout.
Serve with pasta, as an appetizer or with your favourites greens and garlic toast.
Grandma’s Meat Sauce would also be divine with Cranberries, just add an extra cup of water to loosen the sauce!
Stay patient while cooking down your onions and garlic for the sauce, this is an important flavour building step and will really transform your dish
Use good quality dry and fresh herbs – I used herbs like paprika, ancho chili, coriander, cinnamon, cloves, and fresh herbs like oregano
Don’t over combine your meatball mixture, you want the balls to be airy and light, just combine with your hands until everything is incorporated
Be sure to have your skillet piping hot before cooking your meatballs on it. This way you get a gorgeous crust on the outside before pouring them into the sauce to finish cooking