These vegan meatballs are juicy, savory, and topped with a sweet-tangy cranberry glaze that makes them totally crave-worthy.
Whether you’re serving them at a holiday party, bringing them to a potluck, or just making dinner special, this dish always hits the spot.
Why I Love This Recipe
There’s something about this dish that feels like comfort food but also a little elevated.
It’s been my go-to for potlucks, Sunday dinners, and even a few mini celebrations.
- The cranberry glaze makes it feel festive
- The meatballs are hearty and don’t fall apart
- It’s 100% plant-based but doesn’t feel like a compromise
- It reheats beautifully
- Pairs well with rice, mashed potatoes, or crusty bread
What You’ll Need
For the Meatballs:
- 1 cup cooked brown lentils
- 1/2 cup rolled oats
- 1/2 cup finely chopped walnuts
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil (for pan frying)
For the Cranberry Glaze:
- 1 cup canned cranberry sauce (whole berry)
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ground ginger
Ingredient
Pro Tips
- Chill the meatball mixture for 15 minutes before shaping to help them hold together better.
- Don’t overblend—leave some texture in the mixture for a meatier bite.
- If the mixture feels too wet, add more oats a tablespoon at a time.
- Use a cookie scoop to keep meatballs uniform in size.
- Glaze the meatballs just before serving so they stay saucy, not soggy.
Tools Required
- Medium mixing bowl
- Food processor
- Small saucepan
- Non-stick skillet
- Measuring spoons & cups
- Cookie scoop or spoon
- Spatula
Substitutions and Variations
- Lentils → Use canned black beans or chickpeas
- Walnuts → Swap for sunflower seeds for a nut-free version
- Oats → Sub breadcrumbs if preferred
- Cranberry sauce → Try homemade or use apricot jam for a twist
- Soy sauce → Use tamari for gluten-free
Make Ahead Tips
- Meatballs can be shaped and stored in the fridge up to 2 days ahead.
- Cranberry glaze can be made and stored in an airtight container in the fridge for up to 5 days.
Recipe + Instructions
Makes: 16 meatballs
Time: 35 minutes
Step 1: Sauté the Onion and Garlic
Heat 1 tbsp olive oil in a skillet. Add 1 small diced onion and 2 minced garlic cloves. Cook until soft and fragrant, about 5 minutes.
Step 2: Make the Meatball Mix
In a food processor, add 1 cup cooked brown lentils, 1/2 cup rolled oats, 1/2 cup chopped walnuts, sautéed onion and garlic, 1 tbsp soy sauce, 1 tbsp tomato paste, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, salt and pepper to taste. Pulse until combined but still textured.
Step 3: Shape the Meatballs
Scoop the mixture into 1.5-inch balls (about 1 heaping tbsp each). Roll gently in your hands.
Step 4: Cook the Meatballs
Heat a non-stick skillet over medium heat with a drizzle of oil. Cook meatballs in batches, turning to brown all sides, about 6–8 minutes total.
Step 5: Make the Cranberry Glaze
In a small saucepan, combine 1 cup cranberry sauce, 1 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp apple cider vinegar, and 1/4 tsp ground ginger. Simmer over low heat, stirring, for about 5 minutes.
Step 6: Glaze the Meatballs
Add the cooked meatballs to the cranberry glaze and gently toss to coat. Heat for 1–2 minutes just to warm through.
Step 7: Plate and Serve
Macros (Per Serving, Approx. 4 Meatballs)
Calories: 210
Protein: 7g
Carbs: 22g
Fat: 11g
Fiber: 5g
Why This Recipe Works (Quick Science)
Lentils give the meatballs structure and protein while oats and walnuts bind and add texture. Sautéed aromatics bring depth. Cranberry glaze adds balance with sweet, tart, and umami—all working together to make the dish exciting but cozy.
Common Mistakes
- Overprocessing the mixture: It gets mushy and won’t hold its shape.
- Skipping the sauté step: Raw onion and garlic make the flavor harsh.
- Adding too much glaze too early: Makes the meatballs soggy—glaze at the end.
- Not seasoning enough: Taste the mix before shaping and adjust as needed.
What to Serve With
- Creamy mashed potatoes
- Steamed jasmine rice
- Roasted brussels sprouts
- Warm baguette or crusty bread
- A light side salad with vinaigrette
FAQ
Can I bake the meatballs instead of frying?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Can I freeze them?
Yes, freeze unglazed cooked meatballs. Reheat and glaze just before serving.
Can I use dried cranberries instead of sauce?
Nope, dried won’t give the same glaze texture. Use canned or fresh cranberry sauce.
Do they hold together well?
Totally! Especially if you chill the mix before shaping.
Leftovers and Storage
Store glazed meatballs in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. You can freeze the unglazed meatballs for up to 2 months.
Conclusion
These vegan meatballs with cranberry glaze are a total crowd-pleaser. Savory, sweet, and just a little fancy — they’re a perfect dish to share or enjoy on a chill night in. I hope you try them and love them as much as I do! Drop a comment if you make them or have any questions — I’d love to hear how it goes.