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Close up of pot of cranberry chili meatballs with cranberry garnishes and orange slices next to the pot.

Vegan Cranberry Chili Meatballs

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  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Cuisine: American


These vegan cranberry chili meatballs are the perfect holiday appetizer. Sweet, tangy, and spicy and just takes 20 minutes to make!


  • 1 can whole cranberry sauce
  • 3 tbsp tomato paste
  • 1/4 cup ketchup
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 2 tsp hot sauce
  • 1/2 tsp minced rosemary
  • 2 tbsp vinegar
  • 1/4 cup maple syrup
  • 1/2 cup water
  • 1 package plant based meatballs, falafel or sausage
  • Juice of 1/2 an orange
  • Zest of 1 orange


  1. Take meatballs and cook in your toaster oven according to the package and set aside.
  2. Combine cranberry sauce, tomato paste, ketchup, chili powder, cumin, hot sauce, rosemary, vinegar, maple syrup and water in a medium sauce pan.
  3. Bring contents up to a boil then reduce to a simmer.
  4. Add in meatballs then cover with a lid and allow to cook for about 20 minutes.
  5. Stir in orange juice and a sprinkle of orange zest.
  6. Remove from heat and serve as desired.


  • Feel free to just prepare the sauce as is without the meatballs. Still delicious on its own. We typically save the sauce for leftovers throughout the week. 
  • Replace the vegan meatballs with falafel, vegan sausage or other protein alternative.