Smart Sweet and Smoky Glazed Plant-Based Ground Protein Meatballs
with Apple, Radish and Tomato Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 May contain traces of: Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Chipotle Sauce
(Contains: Soy, Mustard, Egg, Milk May contain traces of: Sulphites, Wheat, Sesame, Fish, Soy)
2 tbsp
Cranberry Spread
(May contain traces of: Sulphites, Wheat, Milk, Mustard, Sesame, Fish, Soy, Crustaceans, Egg)
1 tbsp
BBQ Seasoning
(May contain traces of: Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.31 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
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 turkey.
