These Vegan Meatballs in Cranberry Chili Sauce are perfect for serving at your holiday appetizer buffet, with their sweet and spicy flavor and firm texture, they hold together well enough to serve on mini skewers. The use of Beyond meats vegan ground 'beef' as a starting point makes the ingredient list simple and the effort kept minimal. Yes, Beyond Meats make their own meatballs and you can just buy those, but for the price you only get 12 balls, and they contain garlic and onion (high-FODMAP). This recipe makes 40 balls so you can freeze some to throw into a spaghetti sauce later, or use them all at once for a larger party. Plus, I've kept this recipe garlic and onion-free as well as gluten-free. Definitely not flavor-free!
"Did you say these were vegan? I can't tell at all!"
- recent guest in my home
I have other vegan meatball recipes that are perhaps healthier because they are fully whole food based without any processed vegan meat substitutes. But, they take more prep work and result in a softer meatball that can't be tossed into sauce as reliably without starting to fall apart. Beyond meats makes the 'cleanest' in my opinion, of the processed vegan meats, using primarily pea protein and avocado oil. I choose it when I want a shortcut or when I'm serving omnivores. Their 'ground beef' also does not contain garlic or onion! Winning!
Vegan Meatballs in Cranberry Chili Sauce are both sweet AND spicy! The cranberry jelly sauce brings in a hint of the holidays with their sweet-tart flavor, but then added sweet chili sauce and pepper jelly both add a kick along with more sweetness. These are perfect for Thanksgiving, Christmas, New Year's Eve or the Big Game Day!
I love making these Vegan Meatballs and freezing half of them without the sauce, in a freezer bag so that they're easily accessible to throw into a marinara or vegetable soup when you want to add a protein bite to a veggie dish. Then, I serve the remaining Vegan Meatballs in this Cranberry Chili Sauce. This also goes great over jasmine rice or mashed potatoes! Add some steamed bok choy; another vegetable that goes GREAT with the sweet chili flavors of this sauce.
As near as I can tell, Beyond brand ground 'Beef' is low-FODMAP, although it is processed and it's hard to tell quantities. They use pea protein, which if cleanly extracted without the pea carbohydrates, is low-FODMAP. Best of all, there is no added garlic, which is a high trigger for me and many people with IBS. Sweet Chili sauce from store shelves has garlic included, so you can make your own, here. Vegan Worcestershire sauce includes molasses, but the amounts used are very small and should not be a problem. I like to add flaxseed, brown rice, and gluten-free bread crumbs to the meatballs, which are whole-food high fiber additions that help dilute the processed nature of the 'meat' as well as add some structure to the balls.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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