Cranberry Meatballs

My adventures in ground meat cookery continue with a foray into appetizer meatballs. The versatility of meatball recipes keeps me intrigued; recipes can so easily be tweaked with different sizes, meats or flavors to fit the occasion.

Last evening, I hosted a small birthday soiree for Sabrina and decided to take a meatball recipe I had tried as a meal a few weeks before and turn it into an hors d’oeuvre simply by rolling smaller meatballs and keeping a ready supply of toothpicks. I also made it Sabrina-friendly by using ground turkey instead of beef.

SARAH’S CRANBERRY MEATBALLS

Cranberry Meatballs2 lbs of ground meat (turkey, beef, pork, etc.)
1 large egg
3/4 cup plain breadcrumbs
1/8 to 1/4 cup chopped fresh parsley
1/4 cup diced onions
1/8 cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon minced garlic
1 (16oz) can cranberry sauce
1 (12oz) bottle of chili sauce (think Heinz, not sriracha)
2 teaspoons brown sugar

Combine all ingredients up to and including the garlic. They can simply be mixed with a spoon, or you can run them through a food processor for a finer texture of meat.

Roll smaller balls for appetizer or larger for a meal. Arrange on a non-stick baking sheet and bake at 375 for at least 20 minutes (longer for larger balls).

Meanwhile, combine the cranberry and chili sauces with the brown sugar in a large saucepan. You can add a bit of water and/or use an immersion blender or electric beaters to smooth out the sauce. Heat the sauce and add the meatballs after baking. Once heated through, they are ready to serve. Supply toothpicks for your appetizer meatballs or serve over rice for a meal.

Links to other items on the menu: hummus, seafood deviled eggs, mango curry deviled eggs and Swiss fondue.

 

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