Description
These Cranberry Meatballs are a delicious combination of savory, tender meatballs and a sweet and tangy cranberry glaze. The meatballs are baked to perfection and coated in a flavorful cranberry-chili sauce, making them a perfect appetizer or party dish. The addition of Worcestershire sauce, brown sugar, and chili sauce adds complexity and depth to the dish.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup onion, finely chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 can (14 oz) jellied cranberry sauce
- 1/2 cup chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the meatballs from sticking.
- Prepare the meatball mixture: In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped onion, garlic powder, salt, and pepper. Mix until well combined.
- Form the meatballs: Roll the meat mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake the meatballs: Bake the meatballs for 15-20 minutes, or until they are browned and cooked through.
- Prepare the cranberry glaze: While the meatballs bake, combine the cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce in a medium saucepan. Stir over medium heat until the sauce is smooth and heated through.
- Coat the meatballs: Once the meatballs are baked, add them to the saucepan with the cranberry glaze. Stir gently to coat the meatballs in the sauce.
- Simmer: Let the meatballs simmer in the glaze for an additional 5-10 minutes to allow the flavors to meld.
- Serve: Serve the meatballs warm, garnished with fresh parsley if desired. Enjoy!
Notes
- You can make these meatballs ahead of time and reheat them in the sauce before serving.
- If you prefer a spicier version, add a dash of hot sauce or red pepper flakes to the cranberry glaze.
- For a leaner version, you can substitute ground turkey or chicken for the beef.
- To ensure the meatballs are cooked through, use a meat thermometer to check that the internal temperature has reached 160°F (71°C).
- If you don’t have chili sauce, you can use ketchup with a little hot sauce or mustard as a substitute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 18g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60 mg