A fresh take on the (tired) meatball appetizer

News

A fresh take on the (tired) meatball appetizer

Meatballs are a great holiday entertaining food because they can be made ahead and kept warm. This cranberry chipotle version is a break from the traditional.

A fresh take on the (tired) meatball appetizer

SPF
Meatballs are a great holiday entertaining food because they can be made ahead and kept warm. This cranberry chipotle version is a break from the traditional.
Cranberry Chipotle Meatballs

Start to finish: 30 minutes
Servings: Makes 50 meatballs


For the meatballs:


1 tablespoon olive oil
2 cloves garlic, minced
1 medium yellow onion, diced
1 pound lean ground beef
1 pound lean ground pork
2 teaspoons salt
½ teaspoon ground black pepper
1 chipotle pepper (in adobo sauce), minced
1 tablespoon adobo sauce (from canned chipotles in adobo)
1 tablespoon red wine vinegar
2 eggs
¾ cup panko breadcrumbs

For the sauce:


16-ounce can cranberry sauce
12-ounce jar chili sauce
3 tablespoons adobo sauce (from canned chipotles in adobo)

Method:


Heat the oven to 425 F. Coat a large rimmed baking sheet with cooking spray.
In a medium skillet over medium-high, heat the olive oil. Add the garlic and onion and saute until soft and translucent, about 5 minutes. Set aside to cool.
In a large bowl, mix together the cooked onion mixture, beef, pork, salt, black pepper, chipotle pepper, adobo sauce, vinegar, eggs and breadcrumbs. Form the mixture into 1-inch balls. Arrange the balls on the prepared baking sheet. Bake for 10 minutes, or until cooked through and browned.
Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce, chili sauce and adobo sauce. Bring to a simmer.
When the meatballs are done, transfer them to a shallow bowl or rimmed platter. Pour the sauce over the meatballs.

Reader Comments