Vegan Gluten Free Cranberry BBQ Meatballs
Total time55 min
Prep time20 min
Cook time35 min
4.5(3)
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Learn more →Ingredients
8 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ⅓ cup gluten free breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
For the sauce
- 1 can (14 oz) whole-berry cranberry sauce
- 1 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp worcestershire sauce
- ½ tsp smoked paprika
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and lightly grease it.
- 2
In a large mixing bowl, combine the ground beef, ground pork, gluten free breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain.
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