Vegetarian Sauerkraut Meatballs Recipe
Fusion cuisine · 1240 calories
About this recipe
A hearty and flavorful vegetarian twist on classic meatballs, featuring plant-based protein and a tangy sauerkraut-infused sauce. Perfect for a satisfying dinner solution.
Ingredients
- 300G Orgran Gluten Free All Purpose Rice Crumbs
- 190G The Bay Tree Cracking Cranberry Sauce
- 250 Ml Payst Burnt Chilli Sauce, 250Ml
- - Billington'S Light Brown Soft Sugar
- 410G Raw Organic Fresh Kraut Classic Crunch Sauerkraut & Sea Salt
- 400G Whole Chickpeas In Water
- - Tropical Sun Onion Powder
- NaN Organic Golden Flaxseed Flour
Instructions
- 1. In a large bowl, mix 500 g chickpeas, 1 cup bread crumbs, 1 teaspoon onion powder, and 3 tablespoons flaxseed flour mixed with 9 tablespoons water until well combined. Shape the mixture into small meatballs.
- 2. In a medium saucepan, combine 1 can cranberry sauce, 1 bottle chili sauce, 1 cup water, 1 cup brown sugar, and 1 can sauerkraut. Heat over medium heat, stirring occasionally, for 30 minutes until the sauce is well blended and slightly thickened.
- 3. Arrange the meatballs in a 9 x 12-inch glass baking dish in a single layer.
- 4. Pour the prepared sauce evenly over the meatballs, ensuring they are well coated.
- 5. Bake in a preheated oven at 350°F (175°C) for 1 1/2 hours, until the meatballs are cooked through and the sauce is bubbling.
- 6. Serve hot as a main dish, paired with your favorite side or crusty bread.