Easy vegan cocktail meatballs with cranberry sauce recipe! These vegetarian cranberry meatballs are the perfect meatless appetizer for your holiday table.
Bake your meatballs according to the package instructions or bake homemade meatballs until they are hot and cooked through.
Heat 1 Tbsp of olive oil in a medium sized sauce pan over medium heat. Add the shallot and sauté, stirring often until soft and fragrant, about 7 minutes. Add the cranberries, sugar, water, and a small pinch of salt. Stir to combine and bring to a simmer. Simmer for about 10 minutes, stirring occasionally at first and then constantly once the berries burst. Once all the berries have burst and you have a chutney like consistency, remove from the heat and let sit for a couple of minutes to thicken.
Place a fine mesh sieve over a large bowl. Pour the sauce into the sieve, and press the sauce against the sieve with a wooden spoon or spatula until all of the berry skins are separated from the sauce (see photo above for reference). Remember to scrape the bottom of the sieve to get the last bit of sauce into the bowl. Discard cranberry skins, or reserve for another use.
When the meatballs are cooked, stick toothpicks into each one. Dip a meatball into the cranberry sauce and coat the meatball using a spoon. Place the glazed meatball on a serving tray. Repeat for the remaining meatballs.