Cranberry-Glazed Meatballs

Canned cranberry sauce comes together with orange juice and Dijon to create the glaze on these spicy-sweet bites.

Ingredients

• 12 oz. ground beef
• 12 oz. ground pork
• 2 eggs, lightly beaten
• ½ cup Italian-style dry breadcrumbs
• 2 cloves garlic, minced
• 1 tsp. cayenne pepper sauce
• ½ tsp. dried oregano
• ½ tsp. ground cumin
• ¼ tsp. salt
• ¼ tsp. pepper
• 1½ cups whole-berry cranberry sauce
• 2 Tbs. orange juice
• 1 Tbs. Dijon mustard
• Toasted pine nuts and watercress (optional)

Instructions

1. Coat 4-qt. slow cooker with cooking spray. In large bowl, mix beef, pork, eggs, breadcrumbs, garlic, pepper sauce, oregano, cumin, salt and pepper. Divide into 24 portions; roll each portion into ball.
2. Coat nonstick skillet with cooking spray; heat over medium heat. In 2 batches, cook meatballs, rotating, until browned, 4–5 min. per batch. Transfer to slow cooker. In bowl, mix cranberry sauce, juice and mustard. Reserve ½ cup. Spoon remaining mixture over meatballs. Cover; cook on low 3 hrs.
3. Heat broiler. Transfer meatballs to 2-qt. baking dish. Brush with reserved cranberry mixture. Broil 2–3 min. If desired, garnish with nuts and watercress.