Cranberry Meatballs Sweet Savory (Print Version)
# Ingredients:
→ For the meatballs
01 -
450 g ground beef or turkey
02 -
50 g breadcrumbs
03 -
1 large egg
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
→ For the sauce
08 -
400 g jellied cranberry sauce (1 can)
09 -
120 ml barbecue sauce
10 -
1 tablespoon Dijon mustard (optional)
11 -
1 teaspoon Worcestershire sauce
# Instructions:
01 -
Preheat your oven to 190°C. Line a baking sheet with parchment paper or foil. In a large bowl, combine the ground meat, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through.
02 -
In a large skillet or saucepan, combine the cranberry sauce, barbecue sauce, Dijon mustard, and Worcestershire sauce. Cook over medium heat, stirring occasionally, until the cranberry sauce melts and the mixture is smooth.
03 -
Add the cooked or store-bought meatballs to the skillet with the sauce. Stir to coat evenly. Reduce the heat to low and let the meatballs simmer in the sauce for 10-15 minutes, stirring occasionally, to absorb the flavors.
04 -
Transfer the meatballs to a serving dish or keep them warm in a slow cooker on low heat. Serve as an appetizer with toothpicks or over rice for a main dish.
# Notes:
01 -
Slow cooker method: Place cooked meatballs and sauce ingredients in a slow cooker. Cook on low for 2-3 hours or on high for 1-2 hours.
02 -
Make-ahead: Prepare the meatballs and sauce separately up to a day in advance. Combine and reheat before serving.
03 -
Variations: Add a pinch of cayenne pepper or hot sauce to the sauce for a spicy kick.