Cranberry Orange Glaze Meatballs

Creative, mouthwatering, and nutritious holiday recipe right here! You and your guests will devour these Cranberry Orange Glaze Meatballs made with Hungry Planet Chicken™ and still be wanting more.

  • 15 min

  • 45 min

  • 60 min

    Total time
  • 4

  • Moderate

  • 15


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 3 cups cranberry sauce, whole, canned
  • 1½ cups maple syrup
  • ½ cup orange marmalade
  • 6 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon orange zest
  • 1½ pound Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • ⅔ cup Panko Bread Crumbs
  • ⅓ cup Vegan parmesan, dry, grated
  • 2 teaspoons kosher salt
  • ¾ teaspoon black pepper, ground
  • 1⅓ cups onion, caramelized
  • 1⅔ teaspoons garlic, raw
  • 3¼ teaspoons parsley
  • 2⅔ tablespoons rosemary


  • Step 1.

    To make the sauce: Combine the first 6 ingredients and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until cranberries are mostly broken down and set aside.

  • Step 2.

    Preheat the oven to 400°F. Strain the caramelized onions through a fine-mesh sieve, and add to a food processor with the garlic, parsley, and rosemary. Process to a smooth paste.

  • Step 3.

    Transfer the onion paste to a bowl and add the Hungry Planet Chicken™, breadcrumbs, vegan parmesan, salt, and pepper. Mix until homogeneous.

  • Step 4.

    Shape the mixture into meatballs and place on a lightly oiled baking sheet.

  • Step 5.

    Bake for 10 minutes. Flip meatballs. Bake for another 10 minutes.

  • Step 6.

    Remove from the oven and add to the simmering cranberry-orange sauce.

  • Step 7.

    Simmer the meatballs, covered, in the sauce for at least 10 minutes, agitating the meatballs occasionally. Garnish with parsley when serving.

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