Description
Delicious cranberry meatballs combining savory ground beef with a sweet and tangy cranberry chili sauce. Perfect as a party appetizer or a main dish served over rice, these meatballs boast a delightful balance of flavors and a moist, tender texture.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil (for browning)
Sauce
- 1 (14-ounce) can jellied cranberry sauce
- ¾ cup chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion powder, garlic powder, salt, pepper, and Worcestershire sauce. Mix gently until just combined to avoid tough meatballs.
- Shape the meatballs: Roll the mixture into 1-inch meatballs evenly sized for uniform cooking.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5–7 minutes. Alternatively, bake the meatballs at 400°F (200°C) for 15–18 minutes until browned.
- Prepare the sauce: In a saucepan over medium heat, combine jellied cranberry sauce, chili sauce, brown sugar, and lemon juice. Stir gently and cook until the sauce is smooth and bubbling, about 5 minutes.
- Simmer meatballs in sauce: Add the browned meatballs to the sauce. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, allowing the meatballs to cook through and become fully coated with the sauce.
- Serve: Serve the warm meatballs as an appetizer or over rice as a satisfying main course.
Notes
- These meatballs make a great party appetizer or can be served over rice for a main dish.
- For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce.
- You can substitute ground turkey or chicken for a lighter version.
