Description
These Cranberry Meatballs are the ultimate sweet and tangy party appetizer, perfect for holiday gatherings or game-day celebrations. Featuring a savory base of high-quality ground beef combined with a vibrant, homemade cranberry and chili glaze, these bite-sized treats offer a sophisticated balance of flavors. Designed for busy cooks, this gourmet-tasting dish comes together in under an hour and is guaranteed to be a crowd-pleaser that disappears from the serving platter in minutes.
Ingredients
2 lbs ground beef (85% lean)
1 cup panko breadcrumbs
1/2 cup milk
1/2 cup finely diced yellow onion
2 cloves garlic, minced
1 large egg, lightly beaten
1 tsp salt
1/2 tsp black pepper
1 can (14 oz) whole berry cranberry sauce
1/2 cup non-alcoholic chili sauce
1 tbsp brown sugar
1 tsp Worcestershire sauce
Instructions
In a large bowl, soak breadcrumbs in milk for 5 minutes.
Add the ground beef, diced onion, minced garlic, egg, salt, and pepper to the bowl and mix gently until just combined.
Shape the mixture into uniform 1-inch meatballs.
Heat a large skillet over medium-high heat and sear the meatballs in batches for 6-8 minutes until browned on all sides.
In a separate bowl, whisk together the cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce.
Pour the glaze over the meatballs in the skillet.
Reduce heat to low, cover, and simmer for 10-12 minutes until the sauce is thick, glossy, and the meatballs are cooked through.
Notes
Ensure the chili sauce used is non-alcoholic to keep the dish safe for all guests. Do not overwork the meat mixture to keep the meatballs tender. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 320
- Sugar: 18g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg