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Make Space for These Plant-Based ‘Chicken Meatballs’ with Cranberry-Orange Glaze on Your Holiday Table

It's 1970s ski chalet meets classic Thanksgiving, in all the best ways

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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.


More holiday recipes and ideas from Vegetarian Times


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Hungry Planet ‘Chicken Meatballs’ with Cranberry-Orange Glaze.

Excerpted with permission from the Hungry Planet Holiday Cookbook

Ingredients

Glaze

  • 3 cups canned whole cranberry sauce
  • 1 1/2 cups maple syrup
  • 1/2 cup orange marmalade
  • 6 Tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon orange zest

Meatballs

  • 1 1/3 cups caramelized onion
  • 1 2/3 teaspoon raw garlic
  • 3 1/4 teaspoon parsley
  • 2 2/3 Tablespoons rosemary
  • 1 1/2 lbs Hungry Planet Chicken Ground
  • 2/3 cup panko bread crumbs
  • 1/3 cup grated dry vegan parmesan
  • 2 teaspoons Kosher salt
  • 3/4 teaspoons ground black pepper

Preparation

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.