Cranberry-Glazed Meatballs
Makes: 8-10 servings
Juicy meatballs glazed with a sweet and tangy cranberry sauce.
Ingredients:
- 3 pounds ground local/antibiotic-free beef (or wild game)
- 1 ½ cup bread crumbs
- 3 eggs
- 3 tbsp parsley flakes
- ⅓ cup onion, finely minced
- 3-4 cloves garlic, finely minced
- ½ cup ketchup
- 3 tbsp soy sauce
- ¼ tsp pepper Cranberry Glaze:
- 2 cups white granulated sugar
- 3 cups water
- 2 x 11-oz bags cranberries, frozen or fresh
- ½ cup vinegar
- ¼ cup brown sugar
- ¼ cup prepared mustard
- 1 tbsp Worcestershire sauce (optional)
- dash of Tabasco or chili sauce (optional)
Instructions:
- Preheat oven to 350°F.
- In a large bowl, combine ground meat, bread crumbs, eggs, parsley, onion, garlic, ketchup, soy sauce, and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan.
- In a large saucepan, dissolve the sugar in the water. Bring to a boil. Add the cranberries and return to a boil. Reduce heat. Continue to boil gently until the cranberry skins break (about 10 minutes). Cool slightly.
- Add the vinegar, brown sugar, prepared mustard, Worcestershire sauce (optional) and chili sauce (optional) to the cranberries. Mix the ingredients well.
- Evenly distribute the cranberry sauce over the meatballs. Bake for 30-40 minutes until the meatballs are heated through and nicely glazed. Stir every 10 minutes.
Taken from: "Select Nova Scotia" at www.selectnovascotia.ca