Cranberry Meatballs

A Festive Delight: Cranberry Meatballs

If you’re looking for a savory and sweet dish that’s perfect for any occasion, look no further than Cranberry Meatballs! These juicy meatballs are glazed in a delectable sauce made with tangy cranberry, rich barbecue, and savory soy flavors, creating a mouthwatering combination that will leave your taste buds begging for more. Join us as we explore this delicious recipe, including cooking tips, variations, and even keto and low-carb options!

Introduction

Cranberry Meatballs are a delightful twist on traditional meatballs, adding a burst of festive flavor to any meal. Whether you’re hosting a holiday gathering, planning a potluck, or simply craving a comforting dish, these meatballs are sure to impress. With their tender texture, bold flavors, and irresistible glaze, they’re guaranteed to become a new favorite in your recipe repertoire. Let’s dive into the details of how to make them!

Ingredients:

For the Meatballs:

  • 2 lbs ground beef
  • 2 eggs
  • 1/2 tsp garlic powder
  • 1 cup bread crumbs
  • 1/4 tsp ground black pepper

For the Sauce:

  • 1 (16 ounce) can jellied cranberry sauce
  • 1 (18 ounce) bottle barbecue sauce
  • 1/3 cup ketchup
  • 1 tbsp lemon juice
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Make the Meatballs: In a large mixing bowl, combine the ground beef, eggs, garlic powder, bread crumbs, and black pepper. Use your hands to mix until all the ingredients are evenly incorporated.
  3. Shape the Meatballs: Roll the meat mixture into small, bite-sized meatballs, about 1 inch in diameter. Place the meatballs on the prepared baking sheet, leaving a little space between each one.
  4. Bake the Meatballs: Transfer the baking sheet to the preheated oven and bake the meatballs for 20-25 minutes, or until they are cooked through and lightly browned on the outside.
  5. Make the Sauce: While the meatballs are baking, prepare the sauce. In a saucepan over medium heat, combine the jellied cranberry sauce, barbecue sauce, ketchup, lemon juice, soy sauce, and brown sugar. Stir until the cranberry sauce is melted and the ingredients are well combined.
  6. Glaze the Meatballs: Once the meatballs are cooked, remove them from the oven and transfer them to a large mixing bowl. Pour the cranberry barbecue sauce over the meatballs and toss gently until they are evenly coated.
  7. Serve: Transfer the glazed meatballs to a serving platter and garnish with chopped parsley or sliced green onions, if desired. Serve hot and enjoy!

Cook Notes and Variations:

  • Slow Cooker Method: To make these meatballs in a slow cooker, place the cooked meatballs in the slow cooker and pour the prepared sauce over them. Cook on low for 2-3 hours, or until heated through.
  • Spicy Variation: For a spicier version of these meatballs, add a dash of hot sauce or a sprinkle of red pepper flakes to the sauce mixture.
  • Turkey Option: If you prefer, you can use ground turkey instead of ground beef for a lighter option. Just be sure to adjust the cooking time as needed, as turkey tends to cook faster than beef.

Keto and Low-Carb Versions:

Keto Version: To make a keto-friendly version of these meatballs, use almond flour or crushed pork rinds instead of bread crumbs, and replace the brown sugar with a keto-friendly sweetener like erythritol or monk fruit. You can also use a low-carb barbecue sauce to reduce the carb content.

Low-Carb Version: For a low-carb option, use a combination of almond flour and grated Parmesan cheese instead of bread crumbs, and use a sugar-free cranberry sauce or cranberry juice concentrate to reduce the sugar content in the sauce.

Frequently Asked Questions (FAQs):

Q: Can I use frozen meatballs instead of making them from scratch? A: Yes, you can use frozen meatballs instead of making them from scratch if you’re short on time. Simply thaw the meatballs according to the package instructions before glazing them with the cranberry barbecue sauce.

Q: Can I make these meatballs ahead of time? A: Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours before baking. You can also freeze the cooked meatballs for up to 3 months and thaw them before reheating in the oven or slow cooker with the sauce.

Q: Can I use fresh cranberries instead of canned cranberry sauce? A: Yes, you can use fresh cranberries instead of canned cranberry sauce if you prefer. Simply cook the fresh cranberries with a little water and sugar until they burst and thicken into a sauce-like consistency, then proceed with the recipe as directed.

In conclusion, Cranberry Meatballs are a delicious and versatile dish that’s perfect for any occasion. Whether you’re serving them as an appetizer, main course, or party snack, they’re sure to be a hit with family and friends alike. With their juicy meatballs coated in a sweet and tangy cranberry barbecue sauce, they offer a delightful combination of flavors that will leave you craving more. Plus, with options for keto and low-carb diets, everyone can enjoy this tasty treat. So why not add Cranberry Meatballs to your menu rotation and savor the festive flavors they bring to the table?