These cranberry meatballs are the perfect combination of savory and sweet, a healthy holiday appetizer or dinner that will feed and impress a crowd.
Servings 24 meatballs
Preheat oven to 400F. Line it with aluminum foil and grease or use cooking spray.
Combine all meatball ingredients and use a cookie scoop to make 24 meatballs. (Yes, it may be a good idea to have a dishwasher-safe cookie scoop or two versions.)
Place meatballs one inch apart on cookie sheet. Once you put the cookie sheet in the oven you can start making the sauce.
Add all ingredients in a medium saucepan (big enough to add your meatballs to later on) and heat over low. Heat until bubbling then remove the pan from the heat, you don’t want to burn the sugar in it!
Make sure the meatballs are firm to touch and reach an internal temperature of 165F. Once they are done, remove meatballs from the oven and let cool for 5 minutes. Add meatballs to the pan with sauce. Stir to coat and you are done!
Optional: Garnish by adding two fresh cranberries to each decorative toothpick and place in meatballs. Arrange on a plate or cookie sheet as desired. Sprinkle with fresh parsley.
Notes: It’s best to shred your carrots yourself and then squeeze dry of excess moisture. The carrots that come pre-grated at the store are very dry and tough so they won’t mix well with your meat.
You may HALF this recipe if it will make too much for you!
Serving: 1meatball | Calories: 67kcal | Carbohydrates: 3g | Protein: 7g | Fat: 3g