Cranberry BBQ Vegan Meatballs
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Cranberry BBQ Vegan Meatballs

Easy to make, gluten-free and vegan meatballs topped with a sweet and savory cranberry BBQ sauce and served with protein-packed quinoa. A simple meal to enjoy for lunch or dinner. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Cuisine: American
Keyword: Chickpeas
Servings: 6 meals
Author: Meal Prep on Fleek

Ingredients

Flax Egg

  • 1 tbs ground flax
  • 2 tbsp Water

Meatballs

  • 1 cup rolled oats
  • 1 package steam fresh garbanzo beans
  • 6 tbsp hemp seeds
  • 1 tbs onion powder
  • 2 tsp Garlic Powder
  • salt & pepper as desired

BBQ Sauce

  • 2 cups bbq sauce
  • 1 cup Frozen cranberries

Other

  • 1 cup dry quinoa prepared

Instructions

  • Preheat oven to 400 degrees F
  • Line a baking sheet with parchment paper
  • Mix together the flax and water and set aside
  • Add all ingredients for the meatballs into a food processor
  • Mix until a dough forms
  • Roll dough into desired number of meatballs
  • Place on a baking sheet and cook for 20 minutes
  • Flip the meatballs and cook for an additional 20 minutes or until the outsides are slighty crunchy and golden
  • While meatballs are finishing, add your frozen cranberries and BBQ Sauce to a pot and heat until cranberries begin to breakdown
  • You can opt to leave some cranberries whole, as we did, or mash them so the are fully combined with the BBQ sauce
  • When the meatballs are done cover them with the BBQ sauce
  • Evenly divide the quinoa and meatballs between 6 meal prep containers and enjoy within 5 days.
  • You can also freeze these meatballs without the sauce. Lay them flat in a sealed container. When you are ready to reheat them, place them on a baking sheet and cook at 400 degrees F for about 20 minutes, flip and cook until heated through.

Notes

Nutrition for 1 out of 6 servings:
15g Protein | 57g Carbs | 13.5g Fat | 410 Calories