Cranberry-Glazed Meatballs
Canned cranberry sauce comes together with orange juice and Dijon to create the glaze on these spicy-sweet bites.
Serving Size:
12
Active Time:
35 min.
Total Time:
3 hrs., 35 min.
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
- 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.
- 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.
- 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.
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