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.



2 tbsp
1 1/2 tsp
Dijon mustard
1/2 cup
1/4 cup
chopped parsley
garlic clove, minced
1/2 tsp
1/4 tsp
225 g
225 g
348-mL can
jellied cranberry sauce
2 tbsp


  • 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.


Calories 111
Protein 8 g
Carbohydrates 8 g
Fat 5 g
Sodium 121 mg

Chatelaine Quickies: Cranberry-glazed meatballs

Issue: November 2015

Written by:

Photo credit: Photo, Roberto Caruso.

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