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Cranberry Meatballs

Succulent meatballs smothered in sweet and tangy cranberry sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound ground beef or chicken Make sure it’s halal!
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Sauce Ingredients
  • 1 cup cranberry sauce store-bought or homemade
  • 1 tablespoon soy sauce or halal Worcestershire sauce
  • 1 tablespoon brown sugar optional, for extra sweetness

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the ground beef or chicken, breadcrumbs, chopped onion, minced garlic, egg, salt, and pepper. Mix until just combined.
  3. Shape the mixture into small, round meatballs about the size of a golf ball and place them on a baking sheet lined with parchment paper.
Baking
  1. Bake the meatballs for about 15-20 minutes or until cooked through and golden brown.
Sauce Preparation
  1. In a saucepan, combine the cranberry sauce, soy sauce (or halal Worcestershire sauce), and brown sugar (if using). Heat over medium heat until bubbling.
Combining
  1. Once the meatballs are cooked, add them to the sauce and stir gently to coat each meatball.
Serve
  1. Transfer the meatballs to a serving dish, drizzle with extra sauce, and garnish with chopped parsley.

Notes

These meatballs can be stored in the refrigerator for up to 3 days or frozen for 2-3 months. Reheat in the microwave or bake from frozen at 350°F for 20-25 minutes.