Cranberry-glazed meatballs
Prep 25 min
Total 45 min
Serves 12
Canned cranberry sauce adds just the right amount of sweetness to these savoury meatballs.
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Ingredients
1
2 tbsp
1 1/2 tsp
Dijon mustard
1/2 cup
1/4 cup
chopped parsley
1
garlic clove, minced
1/2 tsp
1/4 tsp
225 g
lean ground beef
225 g
lean ground pork
348-mL can
jellied cranberry sauce
2 tbsp
Instructions
- PREHEAT oven to 400F. Line a large rimmed baking sheet with parchment.
- WHISK egg with milk and Dijon in a large bowl. Stir in bread crumbs, parsley, garlic, onion powder and salt. Season with fresh pepper. Crumble in ground meat. Using your hands, work until evenly mixed. Roll portions of meat mixture into 1-in. balls, then arrange 1 in. apart on prepared sheet.
- BAKE in centre of oven until meatballs are golden and cooked through, 15 to 20 min. Remove from oven and let stand on baking sheet, 5 min.
- Make-Ahead Tip: Meatballs can be made 1 day in advance. Refrigerate, then reheat in cranberry sauce before transferring to a slow cooker. Keep warm in a slow cooker for up to 6 hours.
Nutrition
Calories 111
Protein 8 g
Carbohydrates 8 g
Fat 5 g
Sodium 121 mg
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Chatelaine Quickies: Cranberry-glazed meatballs
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Filed under
Issue: November 2015
Posted: Updated Apr 7, 2017
Photo credit: Photo, Roberto Caruso.
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