Cranberry Meatballs

Serves: Four | Prep: 15 min | Cook: 15 min

Ingredients:

Meatballs:
1 lb ground beef
1/2 cup plain breadcrumbs
1 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 egg, beaten
2 Tbsp milk
2 Tbsp parmesan cheese, grated
1 Tbsp tomato paste
1 tsp worcestershire sauce

Sauce:
1 cup cranberry sauce
1/2 cup ketchup
1/4 cup light brown sugar
1 Tbsp freshly squeezed lemon juice
1 Tbsp worcestershire sauce
2 tsp honey
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
2 tbsp fresh cilantro, chopped
1 Tbsp pomegranate seeds

Directions:
Preheat oven 350F/180C. Line a baking tray with baking paper.

In a large bowl, combine the beef, breadcrumbs, parsley, basil, oregano, garlic powder, salt, pepper, egg, milk, parmesan cheese, tomato paste, and Worcestershire sauce. Mix until everything is well combined. Roll the mixture into 12 large or 24 mini meatballs and place them evenly on the prepared tray. Bake for 15–20 minutes, until cooked through and lightly browned.

For the sauce, heat a large skillet over medium heat and add the cranberry sauce, ketchup, brown sugar, Worcestershire sauce, lemon juice, garlic, chili, cayenne, and honey. Stir to combine and bring to a gentle boil. Reduce the heat, add the cooked meatballs, and simmer for about 10 minutes, stirring occasionally, until the sauce thickens and coats the meatballs.

Remove from the heat and garnish with fresh cilantro and pomegranate seeds before serving.

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