In my post for the cranberry cheese spread, I mentioned that the cranberry sauce is enough for 2 servings.
When I make the cranberry sauce, I use half for the cheese spread and the other half for making these delicious cranberry meatballs.
Cranberry Meatballs
1 lb ground beef, chicken, turkey, or pork ( or combo of meats)
1/2 onion, finely minced or grated
2-3 garlic cloves, minced or grated
1/2 cup breadcrumbs or panko
1 large egg
1/4 cup milk
2-3 Tablespoons parsley or green onions, chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Sauce
1 cup cranberry sauce ( homemade or store bought)
1/2 cup ketchup or chili sauce
2 Tablespoons brown sugar, honey or maple syrup
Zest and juice of 1 orange ( save some zest for optional garnish)
Directions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil sprayed with cooking spray and set aside.
In a large bowl, add ground meat, onion, garlic, breadcrumbs, egg, milk, parsley, garlic powder, salt, and pepper and gently mix together. Roll into 1 inch balls and place on the baking sheet.
Bake for 15 minutes or until meatballs are cooked through.
Meanwhile in a skillet: add cranberry sauce, ketchup, brown sugar, and zest and juice of an orange and cook for about a minute. Add meatballs and continue to cook for about 5 minutes.
To serve: Garnish with parsley or green onions and optional orange zest.