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Cocktail Meatballs with Cranberry Marinara

  • 1serving

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Eggs Beaten

  2. 1/4 cup(s) Cilantro Finely chopped

  3. 1 tablespoon(s) Jalapeño slices Finely chopped

  4. 3 Cloves garlic Minced

  5. 2 teaspoon(s) Fennel seeds

  6. 2 teaspoon(s) dried oregano

  7. 1 teaspoon(s) Onion powder

  8. 1/2 teaspoon(s) Red pepper flakes

  9. Kosher salt and ground black pepper

  10. 3 pound(s) ground beef 93% percent lean

  11. 14 ounce(s) Can whole berry cranberry sauce

  12. 15 ounce(s) Tomatoes Diced

  13. hot pepper sauce Splash

Instructions Jump to Ingredients ↑

  1. Heat the oven to 425 F. Coat a rimmed baking sheet with cooking spray. In a bowl, combine the eggs, cilantro, jalapeños, garlic, fennel, oregano, onion powder, red pepper flakes, 2 teaspoons salt and 1/2 teaspoon of pepper. Whisk until well combined. Add the ground beef, then mix gently until completely blended. Divide the mixture into 50 balls, using about 2 tablespoons of the mixture per ball. Arrange the meatballs on the prepared baking sheet.

  2. Place the baking sheet in the oven and bake for 20 minutes. Increase heat to broil and cook for an additional 1 to 2 minutes, or until lightly browned.

  3. Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce and diced tomatoes. Bring to a simmer. Season with salt and pepper.

  4. When the meatballs are done, arrange on a platter, then spoon the cranberry mixture over them. Serve with a toothpick.

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