There’s nothing more comforting on a cold winter day, than coming home to a hot meal. That’s exactly why I decided to try these sweet and spicy cranberry meatballs, and they’ve quickly become a favorite in my house– not just as a main meal, but also as an easy-to-share appetizer when entertaining. I first made them during the holidays, when the subtle cranberry essence was particularly festive, but I’ve found the recipe to be a great go-to any time you’re looking to serve something hot and hearty. Some recipes suggest using pre-made frozen meatballs, but I prefer to make my own from fresh ground beef or turkey, eggs, and a sprinkling of breadcrumbs.
- 1 (20 ounce) package ground beef or ground turkey
- 1 egg, beaten
- 1/3 cup Italian seasoned bread crumbs
- 1 can (16 oz) whole-berry or jellied cranberry sauce
- 3/4 cup(s) chili sauce
- 1/4 cup(s) water
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
- In a medium bowl, mix together the meat, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish.
- Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside.
- Meanwhile, in your slow cooker, combine the cranberry sauce, chili sauce and water and lightly whisk. Once the meatballs are done, add them to the sauce and stir to coat.
- Cover and cook on low for 1 hour, until bubbling.
- Serve warm from the cooker.