Vegan cocktail meatballs

Name: Vegan cocktail meatballs
Prep time: 35 minutes
Yield: 6
Ingredients: 1 tablespoon ground flaxseed; 2.5 tablespoons water; 1 (12-ounce) package plant-based ground beef; 0.25 cup breadcrumbs; 1 large garlic clove, grated; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 cup finely minced fresh flat-leaf parsley; 1 cup grape jelly; 1 cup barbecue sauce

Nothing says “party” like bite-size food on toothpicks! These vegan cocktail meatballs are a fun addition to your party buffet and easy to make for a crowd. With simple ingredients and minimal prep, they’re a stress-free appetizer for entertaining.

Homemade, garlicky plant-based meatballs are simmered in a sweet-and-tangy grape jelly and barbecue sauce until they’re coated in a sticky, flavorful glaze. Served warm with toothpicks, they’re a festive appetizer for holiday parties, family gatherings, and game days.

Preparation Time: 35 minutes

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Ingredients

SERVINGS:

Calories: 360 Protein: 11 g

Meatballs

1 tablespoon ground flaxseed
2.5 tablespoons water
1 (12-ounce) package plant-based ground beef
0.25 cup breadcrumbs
1 large garlic clove, grated
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 cup finely minced fresh flat-leaf parsley

Sauce

1 cup grape jelly
1 cup barbecue sauce

Preparation

Preheat the oven. Preheat the oven to 425°F and line a baking sheet with parchment paper.
Make the flax egg. In a small bowl, combine the ground flaxseed and water. Let stand for 5 minutes to thicken.
Shape the meatballs. Meanwhile, in a large bowl, combine the plant-based beef, breadcrumbs, garlic, garlic powder, salt, pepper, parsley, and flax egg. Mix until just combined. Using a 1-inch cookie scoop or your hands, form the mixture into meatballs about the size of a walnut.
Bake. Arrange the meatballs on the prepared baking sheet. Bake for 10 minutes, then gently flip and bake for another 5 to 8 minutes, until browned and cooked through.
Make the sauce. While the meatballs bake, combine the grape jelly and barbecue sauce in a large pot over medium-low heat. Stir until the jelly melts, 3 to 4 minutes. Reduce the heat to low and keep warm.
Coat the meatballs. Carefully add the baked meatballs to the sauce and gently toss to coat. Simmer for 5 minutes.
Serve. Transfer the meatballs to a serving dish and spoon the extra sauce over the top. Insert toothpicks and serve hot.

An overhead view of vegan grape jelly meatballs with gold toothpicks and chopped parsley in a white dish on a beige linen napkin.

Tips

Swap the sauce: Use chili sauce instead of barbecue sauce for a tangier, slightly spicier flavor. Cranberry jelly or apricot preserves can stand in for the grape jelly, and both pair nicely with barbecue sauce.
Swap the binder: Use an equal amount of ground chia seeds mixed with water instead of the flax egg. Let it sit for 5 minutes to thicken before adding it.
Other swaps: Panko works in place of regular breadcrumbs. Curly parsley works just as well as flat-leaf, or you can leave it out.
Take a shortcut: Use frozen vegan meatballs and prepare them according to the package directions before adding them to the sauce. They may be larger than homemade meatballs, so you may need fewer.
Try lentil meatballs: Homemade lentil meatballs also work, though the texture and cooking time will vary.
Make ahead: Bake the meatballs up to 1 day ahead and refrigerate them in an airtight container. Store the sauce separately. When ready to serve, warm the sauce in a pot, add the meatballs, and simmer until heated through and well coated.
Storage: Let the meatballs cool, then refrigerate them with any remaining sauce in an airtight container for up to 3 to 4 days.
Reheating: Warm in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the sauce has thickened.