Vegan Cocktail Meatballs with Cranberry Sauce

Why You’ll Love This Recipe

This recipe is easy, flavorful, and perfect for entertaining. The sweet-tart cranberry sauce complements the savory vegan meatballs, while a touch of shallot adds depth. Ready in just minutes, these cocktail meatballs are a crowd-pleasing appetizer or snack that’s both visually appealing and satisfying.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

For the Meatballs:

• 12 whole vegan Italian meatballs (we used Gardein frozen classic meatless meatballs)
• 1 tablespoon olive oil
• 1 tablespoon minced shallot

For the Cranberry Sauce:

• 8 oz fresh or frozen cranberries
• ½ cup packed light brown sugar
• ½ cup water
• 1 pinch salt

Directions

1. In a medium skillet, heat olive oil over medium heat. Add minced shallot and sauté for 1–2 minutes until fragrant.
2. Add vegan meatballs to the skillet and cook according to package instructions until heated through and lightly browned. Remove meatballs and set aside.
3. In the same skillet, add cranberries, brown sugar, water, and a pinch of salt. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. Return the meatballs to the skillet and gently toss to coat them evenly in the cranberry sauce.
5. Serve warm as an appetizer, party snack, or alongside your favorite sides.

Servings and Timing

This recipe serves 3–4 as an appetizer.
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

• Add a splash of orange juice or zest to the cranberry sauce for a citrusy twist.
• Sprinkle fresh thyme or rosemary into the sauce for extra flavor.
• Use other plant-based meatballs or homemade vegan meatballs if preferred.
• Drizzle with balsamic glaze for added richness and depth.
• Serve on toothpicks for an easy party presentation.

Storage/Reheating

Store leftover meatballs with cranberry sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.

FAQs

Can I make this recipe ahead of time?

Yes, prepare the cranberry sauce ahead and reheat with the meatballs just before serving.

Can I freeze these meatballs?

Vegan meatballs can be frozen, but the cranberry sauce is best made fresh for optimal flavor and texture.

Can I make this gluten-free?

Check the vegan meatballs’ label to ensure they are gluten-free. The cranberry sauce is naturally gluten-free.

Can I make it spicier?

Add a pinch of cayenne pepper or red chili flakes to the cranberry sauce for a subtle heat.

Conclusion

Vegan Cocktail Meatballs with Cranberry Sauce are a festive, flavorful, and easy-to-make appetizer. With tender vegan meatballs coated in a tangy-sweet cranberry sauce, they’re perfect for parties, holidays, or casual gatherings. Quick, delicious, and visually appealing, this dish is sure to impress everyone at your table.

Vegan Cocktail Meatballs with Cranberry Sauce

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegan Cocktail Meatballs with Cranberry Sauce are a delicious, plant-based appetizer perfect for parties, holidays, or cozy nights at home. Juicy vegan meatballs are paired with a tangy-sweet cranberry sauce, creating a bite-sized dish that’s both festive and flavorful. Simple to prepare, these meatballs are sure to impress vegans and omnivores alike.

• Author: Linda
• Prep Time: 5 minutes
• Cook Time: undefined
• Total Time: 20 minutes
• Yield: 3–4 servings as an appetizer
• Category: Appetizer / Party Snack
• Method: Skillet
• Cuisine: American / Holiday

Ingredients

12 whole vegan Italian meatballs (we used Gardein frozen classic meatless meatballs)

1 tablespoon olive oil

1 tablespoon minced shallot

8 oz fresh or frozen cranberries

½ cup packed light brown sugar

½ cup water

1 pinch salt

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium skillet, heat olive oil over medium heat. Add minced shallot and sauté for 1–2 minutes until fragrant.
2. Add vegan meatballs to the skillet and cook according to package instructions until heated through and lightly browned. Remove meatballs and set aside.
3. In the same skillet, add cranberries, brown sugar, water, and a pinch of salt. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. Return the meatballs to the skillet and gently toss to coat them evenly in the cranberry sauce.
5. Serve warm as an appetizer, party snack, or alongside your favorite sides.

Notes

Add a splash of orange juice or zest to the cranberry sauce for a citrusy twist.

Sprinkle fresh thyme or rosemary into the sauce for extra flavor.

Use other plant-based meatballs or homemade vegan meatballs if preferred.

Drizzle with balsamic glaze for added richness and depth.

Serve on toothpicks for an easy party presentation.

Nutrition

• Serving Size: 3–4 meatballs
• Calories: 150
• Sugar: 10g
• Sodium: 250mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg