Smart Sweet and Smoky Glazed Plant-Based Ground Protein Meatballs
with Apple, Radish and Tomato Salad- Wheat
- Soy
- Egg
- Milk
- Mustard
- Sulphites
Cranberry spread and chipotle sauce are the secret ingredients in these succulent plant-based ground protein meatballs! Paired with a crunchy apple, radish and tomato salad, it's a simple and satisfying smart supper.
Ingredients
250 g
Plant-Based Ground Protein
1 unit(s)
Gala Apple
113 g
Baby Spinach
1 unit(s)
Tomato
3 unit(s)
Radish
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
28 g
Salad Topping Mix
(Contains: Soy)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
2 tbsp
Cranberry Spread
1 tbsp
BBQ Seasoning
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core apple. Coarsely grate half the apple. Cut remaining apple into 1/4-inch pieces.Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Set aside.Halve radishes lengthwise, then cut into thin half-moons.Cut tomato into 1/4-inch pieces.
Line a baking sheet with parchment paper.Add plant-based ground protein, panko, BBQ Seasoning, grated apple and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.Using damp hands, roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl) .
Arrange meatballs on the prepared baking sheet.Roast in the middle of the oven, until golden-brown and cooked through, 12-14 min.**
Add vinegar, 1 tsp (2 tsp) cranberry spread, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add remaining apples to the bowl with dressing.
When meatballs are almost done, heat a large non-stick pan over medium heat.When hot, add chipotle sauce, remaining cranberry spread and 2 tbsp (4 tbsp) water. Bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.Add meatballs. Cook, stirring occasionally, until coated, 30 sec.
Add spinach, tomatoes and radishes to the bowl with apples and dressing. Toss to coat. Divide meatballs and salad between plates.Spoon any remaining sauce from the pan over meatballs.Sprinkle salad topping mix over salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The plant-based meatballs were praised for their taste, even without breadcrumbs. Some found the sauce too artificial-tasting.
- Ease of prep: Reviewers successfully made plant-based meatballs, suggesting the recipe is approachable for those new to meat alternatives.
- Suggestions: Consider adding more apple to the salad and pickling the radishes for enhanced flavor. Try making a homemade sauce for better taste.
