I often make meatballs wth thawed Beyond Meat Burgers.
They work very well as a meat substitute in all kinds of recipes other than just using them as burgers.
Once thawed, they can be used just as you would ground meat. This particular recipe is sweet, tangy, and savory.
The sauce screams holidays, and would make a perfect alternative to a traditional holiday meal.
The cranberries, onion, and savory spices make such a beautiful sauce for the meatballs, and wonderful topping for the mashed potatoes.
You can just as easily use a bag of frozen plant based meatballs, but I really encourage you to try a batch using the Beyond Burgers! Or use whatever homemade seitan meatball you already make!
Ingredients:
1 batch plant based meatballs (Use frozen or follow recipe below)
1 can whole cranberry sauce
1 cup water
1 yellow onion
2 teaspoons Vegetable Better Than Bouillon
2 tablespoon balsamic vinegar
1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons tapioca or corn starch
salt and pepper to taste
Mashed Potatoes:
4 - 5 medium russet potatoes, peeled and diced
2 tablespoons vegan butter
2 tablespoons vegan cream cheese or plain vegan yogurt
salt and pepper to taste
a few splashes of plant based milk
Meatballs:
4 Beyond Meat Burgers, thawed
1 teaspoon dried thyme
2 pieces of sliced bread (whatever you have on hand)
1 flax egg
Instructions:
Preheat oven to 350 degrees.
For the meatballs: If using frozen, bake to package instructions. If making meatballs with Beyond Meat Burgers, put sliced bread into a blender or food processor, and break them down to crumbs. Combine bread crumbs, thawed Beyond Beef patties, flax egg, and dried thyme in a bowl. Mix well. Form meatballs with a small scoop or spoon and place them on a parchment lined baking sheet. Bake for 25 minutes or until meatballs are cooked through.
While meatballs are baking, thinly slice the onion. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil or vegan butter. Drop the onions in and sprinkle with a little salt. Let onions cook until they become translucent and soft. Add the cranberry sauce, balsamic vinegar, thyme, salt and pepper. Stir well and reduce heat to low.
In a bowl, whisk together the water, Better Than Bouillon, and starch. Add to the pot of cranberry sauce and stir. Allow sauce to simmer and thicken while the meatballs finish baking. Once the meatballs are done baking, add them to the pot of cranberry sauce and let them simmer along with the sauce while you prepare the mashed potatoes.
Bring another large pot of water to a boil, then add the diced potatoes. Let potatoes boil until they are soft enough to pierce with a fork. This should take about 10 - 15 minutes. Drain the water from the potatoes and return them to the pot you boiled them in. Using a hand masher or an electric hand mixer, begin to mash the potatoes. Add the butter, cream cheese or yogurt, salt and pepper. Begin adding milk, just a few tablespoons at a time, until the potatoes are your desired consistency.
To serve, scoop some potatoes onto a plate and top with meatballs and sauce. Garnish with fresh time or parsley flakes.
Serves 4 - 6.
