Cranberry Meatballs Recipe

Ground beef: The main protein for the meatballs, providing a rich and savory base.

Bread crumbs: Helps to bind the meatballs together and adds texture.

Egg: Acts as a binder to hold the meatball mixture together.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a bit of heat and depth to the meatballs.

Milk: Adds moisture to the meatball mixture, ensuring they are tender.

Cranberry sauce: Provides a sweet and tangy flavor that complements the savory meatballs.

Ketchup: Adds a tomato-based sweetness to the sauce.

Brown sugar: Sweetens the sauce and balances the tartness of the cranberry sauce.

When forming the meatballs, ensure they are uniform in size to promote even cooking. Using a small ice cream scoop or a tablespoon can help achieve this consistency. Additionally, avoid over-mixing the ground beef mixture to keep the meatballs tender.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can add a similar binding effect and texture to the meatballs.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binding agent for those avoiding eggs.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for those who are lactose intolerant or prefer a dairy-free option.

• cranberry sauce - Substitute with lingonberry jam: Lingonberry jam has a similar tartness and sweetness, making it a good alternative.

• ketchup - Substitute with tomato paste and vinegar: Mixing tomato paste with a bit of vinegar can mimic the tangy sweetness of ketchup.

• brown sugar - Substitute with honey: Honey can provide a similar sweetness and depth of flavor.

• Allow the meatballs to cool completely at room temperature before storing or freezing.
• For storing in the refrigerator:
  1. Place the meatballs in an airtight container.
  2. Pour the cranberry sauce mixture over the meatballs to keep them moist.
  3. Seal the container tightly and store in the refrigerator for up to 3-4 days.
• For freezing:
  1. Arrange the cooled meatballs on a baking sheet in a single layer, ensuring they do not touch each other.
  2. Place the baking sheet in the freezer for about 1-2 hours, or until the meatballs are frozen solid.
  3. Transfer the frozen meatballs to a freezer-safe bag or container, layering them with parchment paper to prevent sticking.
  4. Pour the cranberry sauce mixture into a separate freezer-safe container or bag.
  5. Label both containers with the date and contents.
  6. Store in the freezer for up to 2-3 months.
• To reheat:
  1. Thaw the meatballs and cranberry sauce in the refrigerator overnight.
  2. Place the meatballs and cranberry sauce in a saucepan and heat over medium-low heat until warmed through, stirring occasionally.
  3. Alternatively, you can reheat in the oven by placing the meatballs in a baking dish, covering with cranberry sauce, and baking at 350°F (175°C) for about 20-25 minutes or until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the cranberry meatballs in an oven-safe dish and cover with aluminum foil to prevent them from drying out. Heat for about 15-20 minutes or until they are warmed through. This method helps maintain the texture and flavor of the meatballs.

• Stovetop Method: Place the meatballs in a skillet over medium heat. Add a splash of water or broth to the pan to keep them moist. Cover the skillet with a lid and heat for about 10 minutes, stirring occasionally to ensure even heating. This method is quick and keeps the sauce nice and smooth.

• Microwave Method: Place the meatballs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Be careful not to overheat, as this can make the meatballs tough.

• Slow Cooker Method: If you have a bit more time, place the meatballs in a slow cooker and set it to low. Add a bit of cranberry sauce or broth to keep them moist. Heat for 1-2 hours, stirring occasionally. This method is great for keeping the meatballs warm for a longer period, especially for parties or gatherings.

• Oven: Used to bake the meatballs at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the ground beef, bread crumbs, beaten egg, salt, black pepper, and milk.

• Baking sheet: Used to place the formed meatballs for baking.

• Saucepan: Used to cook the cranberry sauce, ketchup, and brown sugar mixture until smooth.

• Measuring cups: Used to measure out the bread crumbs, milk, cranberry sauce, ketchup, and brown sugar.

• Measuring spoons: Used to measure out the salt and black pepper.

• Spatula: Used to mix the ingredients in the mixing bowl.

• Whisk: Used to beat the egg before adding it to the mixture.

• Spoon: Used to stir the sauce in the saucepan and to add the baked meatballs to the sauce.

• Knife: Used to open the can of cranberry sauce.

• Can opener: Used to open the can of cranberry sauce if a knife is not preferred.

Prepare ingredients in advance: Measure out and organize all ingredients before starting. This reduces prep time and ensures a smooth cooking process.

Use a cookie scoop: To form uniform meatballs quickly, use a cookie scoop. This ensures even cooking and saves time.

Preheat oven early: Start preheating the oven while you mix the meatball mixture. This way, the oven is ready as soon as you are.

Simmer sauce while baking: Prepare the cranberry sauce mixture while the meatballs are baking. This multitasking step saves time.