Meatless Meatballs with Barbeque Sauce

Courtesy of: Nate's
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  • 1 Tbsp. oil
  • 1 small onion
  • 5 cloves crushed garlic
  • 1 roasted dried Ancho pepper
  • 1 Tbsp. paprika
  • 1 tsp. mustard powder
  • 2 Tbsp. apple cider vinegar
  • 1½ cups ketchup
  • 1 cup water
  • ½ tsp brown sugar
  • Salt
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. molasses
  • 4 cups cranberries
  • 1 package Nate's Meatless Meatballs (Cooked according to the package)
  • 1 cup orange juice


  1. Preheat oven to 400°F, and roast the Ancho pepper until it hardens.
  2. When done, take off the stem and seeds and grind into a powder.
  3. In a medium saucepan heat the oil and add onion and garlic.
  4. Sauté until onion becomes translucent.
  5. Add all dry spices, including the Ancho pepper, let it bloom (heat in oil to release and amplify the flavor) about 1 minute and add the vinegar and sauté until all ingredients are thoroughly mixed.
  6. Add ketchup, water, salt, Worcestershire, and molasses and bring to a boil, then reduce heat and simmer until it reduces by at least a quarter.
  7. In a separate saucepan heat the cranberries in the orange juice, and cook until all cranberries have popped, and it becomes thick.
  8. Once the cranberry sauce is made, add it to the barbeque sauce, and place in a blender.
  9. Remove Meatballs from the oven, place in a bowl or other serving dish, and pour sauce over the top.