Cranberry-Glazed Meatballs
66
- Prep Time25 min
- Total Time45 min
- Makes12 servings
(Photo: Roberto Caruso)
Canned cranberry sauce adds just the right amount of sweetness to these savoury meatballs.
Ingredients
1 egg
2 tbsp milk
1 1/2 tsp Dijon mustard
1/2 cup bread crumbs
1/4 cup chopped parsley
1 garlic clove, minced
1/2 tsp onion powder
1/4 tsp salt
225 g lean ground beef
225 g lean ground pork
348-mL can jellied cranberry sauce
2 tbsp water
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.
WHISK cranberry sauce with water in a large pot over high until smooth, 5 min. Add meatballs and gently toss to coat. Transfer to a slow cooker on "keep warm" setting when ready to serve.
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 (per serving)
Calories 111, Protein 8g, Carbohydrates 8g, Fat 5g, Sodium 121mg.
Get more easy, make-ahead holiday appetizer recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.