Vegetarian Cranberry Glazed Meatballs Recipe

About this recipe

These vegetarian meatballs are made with a hearty mix of plant-based protein and breadcrumbs, baked to perfection and topped with a tangy cranberry glaze. Perfect for a satisfying dinner solution.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• Pack Tray Of 30 Medium Free Range Eggs
• - Forest Whole Foods Organic White Quinoa
• - Tata Salt
• 200 Ml Thiccc Sauce Bourbon Bbq Sriracha, 200Ml
• 190G The Bay Tree Cracking Cranberry Sauce
• 277 Ml Thiccc Sauce Smoky Sichuan Chilli Crunch, 277Ml

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. In a large bowl, mix 1 cup cooked lentils, 1/4 cup finely chopped onion, 1/2 cup bread crumbs, 1/4 cup milk, 1 tsp salt, 1/8 tsp pepper, 1/2 tsp Worcestershire sauce, and 1 egg until well combined.
3. 3. Shape the mixture into 1-inch balls and place them in a glass square baking pan.
4. 4. Bake the meatballs in the preheated oven for 15 minutes or until they are firm and lightly browned.
5. 5. In a small saucepan, combine 1 can cranberry sauce and 3/4 cup chili sauce. Heat over medium heat, stirring occasionally, until the sauce is smooth and warmed through.
6. 6. Remove the meatballs from the oven and pour the cranberry-chili glaze over them. Return to the oven for an additional 5 minutes to allow the flavors to meld.
7. 7. Serve the glazed meatballs hot over cooked quinoa for a complete dinner.