Made something similar for Thanksgiving. This was on par with that recipe and another crowd pleaser. Generally a huge fan of using the Beyond Meat brats to make meatballs and koftes.
Source: The Toasted Pinenut | Makes: 20 meatballs | Time: 35 min
Changes: didn't saute anything; used onion powder instead of raw onion; used Beyond Meat brats instead of ground turkey; skipped egg; replaced almond meal with flax meal; replaced arrowroot with tapioca starch/flour
1 garlic clove, minced
1 lb Beyond Meat brats, mashed up to resemble ground meat
1/4 cup flax meal
1 tbsp onion powder, divided
1 tsp salt
1/2 tsp pepper
8 oz cranberry juice
2 tbsp tapioca starch/flour
8 oz tomato sauce
1/3 cup maple syrup
2 tbsp orange juice
1 tbsp apple cider vinegar
Preheat the oven to 350 F.
Combine garlic, Beyond Meat, flax meal, 1/2 tbsp onion powder, salt, and pepper in a bowl. Mix well and using a medium cookie scoop, or about 1 tablespoon per meatball, form round meatballs and lay them on a cookie sheet.
Bake for 20-25 minutes until lightly browned.
While the meatballs bake, whisk together the cranberry juice and tapioca starch. Add the tomato sauce, cranberry and starch mixture, remaining onion powder, maple syrup, orange juice, and apple cider vinegar to a pot. Mix together well and bring to a simmer over medium low heat.
When the meatballs are baked, add them to the pot and toss them in the cranberry orange glaze. Serve with toothpicks!