Fennel and Orange Meatballs
1 Package Pure Farmland Plant-Based Homestyle Meatballs
1-2 red fresno chilis, sliced
1/2 cup fresh orange juice
1/4 cup apple cider vinegar
1/4 cup honey
1 Tbsp. molasses
1 fennel bulb, sliced into thin wedges
1 head radicchio, cored and thinly sliced
1 oranges, peeled and sliced
½ cup crumbled feta cheese
1/4 cup chopped toasted almonds
Heat oven to 375°F. Place Plant-Based Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F.
Meanwhile, heat a small skillet over medium heat. Add enough olive oil to coat the bottom. Add the shallot. Let sauté for a few minutes until tender. Stir in the garlic, orange zest, fennel seed, ground coriander, and red pepper flakes. Lower the heat to medium-low and let cook for another couple of minutes until fragrant. Turn off the heat and let the mixture cool slightly.
Next, make the glaze. Heat a small saucepan over medium heat. Add the slightest bit of oil, along with the red chilis. Cook for a couple of minutes until tender. Add the orange juice, apple cider vinegar, honey, and molasses.
Bring the mixture to a simmer, lower the heat, and cook for about 10 minutes until the glaze is reduced and syrupy, stirring occasionally.
Reheat the saucepan of garlic, orange zest, fennel seed, ground coriander, and red pepper flakes. Add the sliced fennel. Season with a pinch salt. Sauté until tender and caramelized, about 5-6 minutes. Stir in the radicchio and season with a pinch more salt. Let sauté for just another minute or so until the radicchio is slightly wilted, but still has its color.
Transfer the fennel and radicchio to a large serving platter. Place the meatballs right on top. Spoon all of the chili glaze over the meatballs. Garnish with the fresh orange slices, crumbled feta cheese, toasted almonds, a sprinkling of fresh chives, and fresh mint.
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