Cranberry Meatballs26 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 50 min
“These are wonderful vegetarian meatballs with a sweet and sour sauce. They're simple to make and they disappear very quickly. Make these for Christmas holiday parties. If you don't have veggie burger patties, you may use TVP, textured vegetable protein, that's available at most health food stores.” - by SUSANNECS
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C). Spray two cookie sheets with non-stick cooking spray.
- In a medium-size mixing bowl, combine eggs, cornflake crumbs, chili sauce, soy sauce, parsley flakes, dehydrated onion, vegetable burger, buttery round crackers, cream cheese, and walnuts. Shape into 72 1-inch meatballs. Arrange on prepared cookie sheets.
- Bake the meatballs at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the meatballs are cooked through.
- In a large saucepan, combine cranberry sauce, Russian dressing, brown sugar, and lemon juice. Cook, stirring frequently until the cranberry sauce is melted. Add the meatballs and heat through. Serve with appetizer toothpicks, if desired.
Amount Per Serving (12 total)
- 429 cal
- 24.8 g
- 38.1 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"This recipe was very good, however I was a little disappointed that the Russian dressing overpowered the cranberry flavor that I was expecting. If you're looking for a real cranberry flavor, this is n..." See moreot the recipe for you. Otherwise the meatballs and sauce are very flavorful. More of a sweet/sour/chili sauce flavor."
"I made these for a shower and everybody there raved about how good they were. The meateaters there could not believe they were vegetarian and were eating these over the meat choices available!..." See more"
Daniel den Hoed
"These were delicious! Being a vegetarian, I always see these at potlucks but I never could try any until now! We made the meatballs one day in advance and then heated them with the sauce the next day..." See more. (we had cut down the recipe and had it along with a fondu for a romantic dinner.) My husband liked them so much he suggested we make a big batch and freeze them to keep them handy! I would not change a thing!"
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