Vegan Cocktail Meatballs with Cranberry Sauce
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.
- 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
Instructions
- In a medium skillet, heat olive oil over medium heat. Add minced shallot and sauté for 1–2 minutes until fragrant.
- Add vegan meatballs to the skillet and cook according to package instructions until heated through and lightly browned. Remove meatballs and set aside.
- 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.
- Return the meatballs to the skillet and gently toss to coat them evenly in the cranberry sauce.
- 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
