Cocktail Meatballs with Cranberry Chili Sauce
Deliciously savory meatballs tossed in a tangy cranberry chili sauce, perfect for any gathering or celebration.
Ingrédients
Meatball Mixture
- 1 pound ground beef Can substitute with ground turkey or plant-based alternative.
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
- 1/4 cup grated Parmesan cheese Nutritional yeast can be used for a dairy-free option.
- 1/4 cup chopped parsley For garnish.
- 1 large egg Flaxseed meal mixed with water can replace for vegan option.
- to taste Salt and pepper
Cranberry Chili Sauce
- 1 cup cranberry sauce
- 1 tablespoon chili sauce
- 1 teaspoon garlic powder
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Gather all ingredients.
Meatball Preparation
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and pepper. Mix until well combined.
- Form small meatballs, about an inch in diameter, and place them on a baking sheet lined with parchment paper.
Cooking
- Bake meatballs for 20-25 minutes, or until cooked through and internal temperature reaches 160°F (70°C).
Sauce Preparation
- In a medium saucepan, combine the cranberry sauce, chili sauce, and garlic powder. Heat over low to medium heat until warmed through.
Serving
- Toss the baked meatballs in the warm cranberry chili sauce until fully coated.
- Transfer to a serving dish and garnish with chopped parsley or additional Parmesan.
- Serve warm with toothpicks for easy eating.
Notes
Store leftover meatballs in an airtight container for 3-4 days. For longer storage, freeze in a container for up to 3 months. Avoid overmixing meatball ingredients for best texture.