Vegan Cranberry Glazed Meatballs

AppetizersEntertainingDinnerItalian Crumbles
Written By Ben Stix

Ready to wow your Thanksgiving crowd with a show-stopping vegan dish? These Vegan Cranberry Glazed Meatballs are the ultimate holiday appetizer or main dish. Made with BE Hive's Italian Crumbles, these tender, flavorful meatballs pair perfectly with the tangy-sweet cranberry glaze. Whether served alongside mashed potatoes or over a bed of fluffy mashed sweet potatoes, this dish will have everyone coming back for seconds—vegans and meat-eaters alike.

Servings: 4
Prep Time: 20
Cook Time: 30

INGREDIENTS:

For the Meatballs:

  • 1 package BE Hive Italian Crumbles

  • ½ cup plant milk

  • 3 tablespoons nutritional yeast

  • 1 cup breadcrumbs

  • 3 tablespoons olive oil

For the Cranberry Glaze:

  • 1 (14 oz) can whole berry cranberry sauce

  • ½ cup water

  • 1 tablespoon balsamic vinegar

  • Zest of one orange

  • Pinch of salt

  • Pinch of ground chili pepper

INSTRUCTIONS:

Make the Cranberry Glaze:

  1. In a small saucepan, combine cranberry sauce, water, balsamic vinegar, orange zest, salt, and chili pepper.

  2. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Strain the glaze if desired for a smooth finish.

Make the Meatballs:

  1. In a large bowl, combine BE Hive Italian Crumbles, plant milk, nutritional yeast, breadcrumbs, and olive oil.

  2. Mix thoroughly until the mixture becomes cohesive and sticky. The longer you mix, the better the breadcrumbs hydrate and bind the ingredients—don’t shy away from using your hands to squeeze and combine the mixture.

  3. Shape into 1-inch meatballs and set aside.

Cook the Meatballs:

  1. Heat a skillet over medium heat with a drizzle of olive oil.

  2. Add the meatballs in batches, browning on all sides, about 5 minutes total. 

Simmer the Meatballs in the Glaze:

  1. Keeping the meatballs in the pan, pour the cranberry glaze over them.

  2. Simmer uncovered for about 5 minutes, allowing the glaze to thicken and the meatballs to cook through.

    • If the glaze becomes too thick, add a splash of water. If it’s too thin, let it simmer longer.

Serve:
Transfer the meatballs to a serving dish and drizzle with the remaining cranberry glaze. Serve hot, paired with mashed sweet potatoes or your favorite holiday starch.

Ben Stix
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