Orange Cranberry Meatballs with Leftover Cranberry Sauce
Quick and easy baked meatballs with a tangy, sweet, and spicy cranberry sauce.
Servings: 4
Calories: 507kcal
Equipment
Ingredients
For the Meatballs
- 1 lb ground beef
- ½ cup bread crumbs
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 whole green onion sliced
For the Sauce
- 1 large onion diced
- 2 cloves garlic minced
- ½ inch fresh ginger grated, about a teaspoon or two
- 1 cup
Homemade Cranberry Sauce - 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon Sriracha Hot Sauce
- zest and juice of an orange cara cara 1/2 teaspoon zest, 1 tablespoon juice
Instructions
For the Meatballs
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with a silicone mat or foil.
- Mix together all of the ingredients for the meatballs, just until combined.
- Scoop by 1 1/2 tablespoon portions onto the prepared baking sheet. Leave rustic in shape or roll into smooth ball shapes with your hands.
- Bake for 20 minutes, or until cooked through. Bake longer for larger meatballs.
For the Sauce
- Heat a large skillet over medium heat. (I use my cast iron skillet).
- Add oil and onions. Cook for about 8 minutes, until softened and beginning to brown.
- Add garlic and ginger, cook for about a minute.
- Add the rest of the ingredients and stir. Cook until heated through. Turn to low to wait for the meatballs to finish cooking if needed.
- Add meatballs to the sauce and stir to coat them in the sauce. Serve.
Notes
Makes about 24 meatballs.
You can blend the sauce if you want it smoother. Just be careful when blending, it'll be hot.
Substitutions
- Try ground turkey instead of ground beef.
- Substitute any other cranberry sauce.
Nutrition
Serving: 6meatballs | Calories: 507kcal | Carbohydrates: 46g | Protein: 25g | Fat: 25g | Fiber: 2g | Sugar: 28g | Calcium: 73mg | Iron: 4mg
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