Honey Plant -Based Ground Protein Meatballs
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Honey Plant -Based Ground Protein Meatballs

Honey Plant -Based Ground Protein Meatballs

with Dried Cranberries and Creamy Smashed Potatoes

Tender, plant-based ground protein meatballs with a sweet sauce, creamy smashed potatoes and festive cranberries will remind you of a holiday feast any time of year!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Plant-Based Ground Protein

350 g

Yellow Potato

1 unit(s)


1 unit(s)


28 g

Dried Cranberries

2 unit(s)


1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

56 mL


(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


¼ tsp



Nutrition Values

Calories790 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate85 g
Sugar31 g
Dietary Fiber10 g
Protein25 g
Cholesterol70 mg
Sodium1450 mg
Trans Fat1 g
Potassium1400 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Parchment Paper
Baking Sheet
Large Bowl
Large Non-Stick Pan
Measuring Cups
Potato Masher


Cook potatoes
  • Cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium. 
  • Simmer uncovered until potatoes are fork-tender, 10-12 min.


  • Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
  • Finely chop dried cranberries.
Form and roast plant-based ground protein meatballs
  • Line a baking sheet with parchment paper.
  • Add plant-based ground protein, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a large bowl. 
  • Season with pepper, then combine.
  • Roll mixture into 12 equal-sized meatballs (24 meatballs for 4 ppl), then transfer to the prepared baking sheet.
  • Roast in the middle of the oven until cooked through, 10-12 min.**


Cook veggies
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec. 
  • Add carrots and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until starting to soften, 2-3 min.
  • Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp and water is absorbed, 4-5 min.
  • Season with salt and pepper.
  • Remove from heat. Transfer veggies to a plate, then cover to keep warm.


Make sauce
  • Add 1/3 cup (1/2 cup) water, broth concentrate, honey and Dijon to the same pan. Season with pepper, then whisk to combine.
  • Add dried cranberries. Bring to a simmer over medium.
  • Once simmering, cook, stirring often, until sauce is smooth and thickens slightly, 2-3 min.
  • When meatballs are done, add to the pan with sauce. Toss to coat.
Finish and serve
  • When potatoes are fork-tender, drain and return to the same pot, off heat.
  • Mash cream and 1 tbsp (2 tbsp) butter into potatoes until slightly mashed. Season with salt and pepper.
  • Divide smashed potatoes and veggies between plates.
  • Top potatoes with meatballs and any remaining sauce from the pan.

If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook, and plate the pork.** Disregard tip to add an egg to the mixture.