Cocktail Meatballs with Cranberry Sauce
When it's the holidays, there is something so festive about a meatball as an appetizer. These cocktail meatballs are slathered in a cranberry sauce that is slightly sweet with a citrus undertone!
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INGREDIENTS
For the meatballs:
2 slices bread (approx. 3 oz)
1/4 cup whole milk
1 1/2 tsp salt
1 tsp pepper
2 tbsp grated onion
1 clove garlic, minced
2 tsp Worcestershire sauce
1 large egg, beaten
1 lb ground beef
1 lb ground pork
For the sauce:
12 oz bottled barbeque sauce
1 cup fresh or frozen cranberries
1 cup orange marmalade
INSTRUCTIONS
For the meatballs:
Preheat oven to 375°F.
In a large bowl, tear up the bread into pieces and add the milk. Mash the milk and bread together to form a paste. Add in the salt, pepper, grated onion, garlic, Worcestershire sauce, and egg. Mix to combine. Add in the ground beef and pork.
Use hands or an electric mixer to combine until all the ingredients are completely combined and smooth. Use a scoop or spoon to make 20 1ounce size balls.
Heat a 12inch skillet over medium heat with 1 tbsp olive oil. When the oil is hot, add the meatballs. Allow the meatballs to brown on two sides, about 35 minutes. Once browned, place the meatballs on a parchmentlined baking sheet. Bake in the preheated oven until they reach 160°F, 1520 minutes. While the meatballs are roasting, prepare the sauce.
For the sauce:
In the same skillet in which the meats were browned, add the barbeque sauce, marmalade, and cranberries. Over low heat, bring to a simmer. Continue to cook over a low simmer until the cranberries begin to burst and are softened, 1215 minutes.
Once the meatballs are baked and fully cooked, remove them from the oven and add them to the prepared sauce. Spoon the sauce over the meatballs coating them completely. Serve directly from the skillet or set on a platter.
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