Delicious Cranberry Glazed Plant-Based BBQ Meatballs: Unveil the Perfect Blend of Flavor!

  • Recipe Rating: ★★★★☆
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4
For the Plant Based Meatless Balls:
  • 2 cup vegetable broth 
  • 30g flaxseed (about 1/4 cup)
  • 100g chopped onion (about 1 cup)
  • 50g chopped carrot (about 1/2 cup)
  • 50g chopped celery (about 1/2 cup) 
  • 28g canned sweet peppers (optional) 
  • 2-3 cloves garlic, minced
  • 112g pea protein crumbles
  • 1/2 cup vegetable broth (4oz)
  • 2 tablespoons liquid aminos or tamari
  • 30g garbanzo flour (1/2 cup) 

For the Seasonings:

  • 1/8 cup dried minced onions (onion flakes; found in the spice aisle)
  • 1/8 cup vegetable bouillon powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon celery seeds
  • 1/8 teaspoon monkfruit
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon paprika

For the Cranberry BBQ Glaze :

  • 1 cup cranberry sauce (low-sugar option if preferred)
  • 1/2 cup Que Queen's Jammin' Reduced Sugar BBQ Sauce
  • 1/4 cup brown sugar (or a sugar substitute for low-carb option)
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon mustard
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper or chili powder (adjust to your spice preference)


1. Prepare the Plant-Based Meatballs:

  • Preheat your oven to 375°F (190°C).

  • In a small bowl, make a "flax egg". Add flax seeds and vegetable broth, mix until well combined, and set aside.

  •  In a large pot, add onions and cook on medium heat for 2-3 minutes or until translucent. Add carrots and celery and cook for 2 minutes or until tender. Add sweet peppers and garlic.

  • Once everything is well combined, lower the heat and add plant based crumbles, vegetable broth, liquid aminos, thyme, salt, cayenne pepper, and black pepper. Allow the crumbles to absorb all the liquid.

  • Once all the liquid is absorbed, slowly add the flax egg mixture and garbanzo bean flour. Fold until reaching a sticky mixture.

  • Shape the mixture into 1-inch plant-based meatballs and place them on a baking sheet lined with parchment paper. You should have approximately 24-30 meatless balls.

  • Lightly spray the meatless balls with cooking spray to help them brown nicely in the oven.

2. Bake the Plant-Based Meatballs (unchanged):

  • Bake the plant-based meatless balls in the preheated oven for about 20-25 minutes or until they are cooked through and have a nice golden brown color. Ensure the internal temperature of the meatless balls reaches the recommended temperature for your plant-based meat (usually around 165°F or 74°C).

3. Prepare the Cranberry BBQ Glaze:

  • While the plant-based meatless balls are baking, prepare the cranberry BBQ glaze. In a saucepan, combine the cranberry sauce (either regular or low-sugar), Que Queen's Jammin' Reduced Sugar BBQ Sauce, sugar replacement (or sugar substitute for low-carb option), apple cider vinegar, mustard, ground cinnamon, and cayenne pepper or chili powder.

  • Cook over medium heat, stirring occasionally, until the sauce is well heated and the sweetener is dissolved. Simmer for a few minutes until the glaze thickens slightly. Remove from heat.

4. Glaze the Plant-Based Meatless balls:

  • Once the plant-based meatless balls are done baking, remove them from the oven and transfer them to a large mixing bowl.

  • Pour the cranberry BBQ glaze over the plant-based meatless balls and gently toss to coat them evenly in the glaze.

5. Serve and Enjoy:

  • Transfer the glazed plant-based meatballs to a serving platter and garnish with chopped fresh parsley or green onions for added color and freshness.


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