SwedishStyleSlowCookedPlantBasedMeatballswithCranberryOrangeCompote.jpeg
SwedishStyleSlowCookedPlantBasedMeatballswithCranberryOrangeCompote.jpeg
Swedish Style Slow Cooked Plant Based Meatballs with Cranberry Orange Compote
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Recipe - FAIRWAY MARKET OF 86TH STREET
SwedishStyleSlowCookedPlantBasedMeatballswithCranberryOrangeCompote.jpeg
Swedish Style Slow Cooked Plant Based Meatballs with Cranberry Orange Compote
0
Servings6
Cook Time240 Minutes
svg/info/recipe-calories Created with Sketch. Calories420
Ingredients
1 Package Pure Farmland Homestyle Plant Based Meatballs Pls
1 1/2 tsp Dijon mustard
2 cups low sodium beef or vegetable broth, plus 4 tablespoons
2 tsp Worcestershire sauce
1 tsp Kikkoman low sodium soy sauce
1/2 cup sour cream
1/2 cup heavy cream
1 1/2 tbs fresh dill, chopped
2 tbs cornstarch
14 oz can whole cranberry sauce
2 tbs orange marmalade
1 tbs orange juice
Directions
  1. Heat oven to 375° F. Place Plant Based Meatballs on parchment lined baking sheet. Bake 15 minutes.
  2. In 3 1/2 quart slow cooker mix 2 cups beef broth, Worcestershire sauce, soy sauce and Dijon mustard. Add baked meatballs. Cover and cook on low 3 1/2 hours. Remove meatballs from liquid and set aside.
  3. Turn slow cooker on high. Slowly whisk in heavy cream and sour cream.
  4. In small bowl mix 4 tablespoons beef broth and cornstarch. Add mixture to slow cooker. Whisking; cook uncovered 15 minutes or until sauce thickens. Turn heat to low.
  5. Transfer Plant Based Meatballs back to slow cooker. Keep warm.
  6. To medium bowl add all compote ingredients and mix until incorporated.
  7. Serve meatballs drizzled with sauce, garnished with dill and side of cranberry- orange compote.
Nutritional Information
Calories: 420
Total Fat: 15.5g
Saturated Fat: 9g
Cholesterol: 21mg
Sodium: 536mg
Total Carbohydrates: 59g
Fiber: 3.8g
Sugars: 32g
Protein: 14.5g
0 minutes
Prep Time
240 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
420
Calories

Shop Ingredients

Makes 6 servings
1 Package Pure Farmland Homestyle Plant Based Meatballs Pls
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Gardein Meatless Meatballs, 360 Gram
$5.99
$0.02/g
1 1/2 tsp Dijon mustard
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Sir Kensingtons Dijon Mustard, 9 Ounce
$2.53 avg/ea
$0.28/oz
2 cups low sodium beef or vegetable broth, plus 4 tablespoons
Not Available
2 tsp Worcestershire sauce
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Lea & Perrins Worcestershire Sauce, 15 Fluid ounce
$6.29
$0.42/fl oz
1 tsp Kikkoman low sodium soy sauce
Not Available
1/2 cup sour cream
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Breakstone's Sour Cream, 8 Ounce
$2.59
$0.32/oz
1/2 cup heavy cream
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Farmland Dairies Heavy Cream - Pint, 16 Fluid ounce
$3.39
$0.21/fl oz
1 1/2 tbs fresh dill, chopped
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Fresh Dill, 1 Each
$2.49
2 tbs cornstarch
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Let's Do Organic Organic Cornstarch, 6 Ounce
$4.19
$0.70/oz
14 oz can whole cranberry sauce
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Ocean Spray Cranberry Sauce - Jellied, 14 Ounce
$2.49
$0.18/oz
2 tbs orange marmalade
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Smucker's Orange Marmalade, 12.75 Ounce
$4.29
$0.34/oz
1 tbs orange juice
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Tropicana Original No Pulp Orange Juice, 52 Fluid ounce
$3.99
$0.08/fl oz

Nutritional Information

Calories: 420
Total Fat: 15.5g
Saturated Fat: 9g
Cholesterol: 21mg
Sodium: 536mg
Total Carbohydrates: 59g
Fiber: 3.8g
Sugars: 32g
Protein: 14.5g

Directions

  1. Heat oven to 375° F. Place Plant Based Meatballs on parchment lined baking sheet. Bake 15 minutes.
  2. In 3 1/2 quart slow cooker mix 2 cups beef broth, Worcestershire sauce, soy sauce and Dijon mustard. Add baked meatballs. Cover and cook on low 3 1/2 hours. Remove meatballs from liquid and set aside.
  3. Turn slow cooker on high. Slowly whisk in heavy cream and sour cream.
  4. In small bowl mix 4 tablespoons beef broth and cornstarch. Add mixture to slow cooker. Whisking; cook uncovered 15 minutes or until sauce thickens. Turn heat to low.
  5. Transfer Plant Based Meatballs back to slow cooker. Keep warm.
  6. To medium bowl add all compote ingredients and mix until incorporated.
  7. Serve meatballs drizzled with sauce, garnished with dill and side of cranberry- orange compote.