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These chicken meatballs with glossy berry glaze are giving us “1970s ski chalet meets classic Thanksgiving” in all the best ways. The recipe comes to us from Hungry Planet, who created it to showcase their fully plant-based ground ‘chicken’ product (now available at grocery stores across the U.S. and available to order online). Would we bring this dish to the table in a vintage Dansk enamel, each ball skewered with its own toothpick? We just might.
Hungry Planet ‘Chicken Meatballs’ with Cranberry-Orange Glaze.
Excerpted with permission from the Hungry Planet Holiday Cookbook
To make the sauce:
Combine the first six ingredients and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until cranberries are mostly broken down and set aside.
To make meatballs:
Preheat the oven to 400°F. Strain the caramelized onions through a fine-mesh sieve, and add to a food processor with the garlic, parsley, and rosemary. Process to a smooth paste.
Transfer the onion paste to a bowl and add the Hungry Planet Chicken, breadcrumbs, vegan parmesan, salt, and pepper. Mix until homogeneous.
Shape the mixture into meatballs and place on a lightly oiled baking sheet. Bake for 10 minutes. Flip meatballs. Bake for another 10 minutes.
Remove from the oven and add to the simmering cranberry-orange sauce.
Simmer the meatballs, covered, in the sauce
for at least 10 minutes, agitating the meatballs occasionally. Garnish with parsley when serving.