Cranberry Meatballs Appetizer
Beef and Italian sausage meatballs swim luxuriously in this tangy sauce of cranberries and BBQ sauce. Always the first to go at the holiday appetizer’s table!
Cranberry Meatballs Appetizer
Meatballs:
1 pound lean ground beef 3/4 pounds sweet (mild) Italian sausage 1 egg 3/4 cups mashed Ritz or other cheese crackers 2 teaspoons worcestershire sauce 1 teaspoon salt 1 tablespoon granulated or powdered garlic 1/2 teaspoon coarsely ground black pepper 1/3 cup water 2 tablespoons oil for frying
Sauce:
1 cup favorite BBQ sauce 2/3 cup canned cranberry sauce or cranberry jelly 1/2 cup fresh cranberries 1/4 cup water 1 tablespoon brown sugar 1 - 2 tablespoons grated orange rind
-In a large mixing bowl place ground beef, sausage, egg, crackers, worcestershire sauce, salt, pepper, garlic. Mix together breaking the meat apart, until well combined. Add the water and mix once again. Take a small about of meat mixture, about the size of a walnut, and roll it into a smooth ball. (If mixture sticks to hands, chill the mixture about 30 minutes then wet your hands from time to time while rolling.)
-Heat 2 tablespoons oil in large skillet over medium high heat. Add the meatballs spreading them apart so they are not touching and are not overcrowded, then brown on all sides, turning the balls occasionally as they cook. Remove balls to paper towels to drain.
-In a small saucepan, place cranberries, 1/4 cup water and brown sugar. Over medium-high heat, bring to a boil stirring occasionally. Reduce heat to medium-low and continue to cook until cranberries are soft and mixture thickens.
-In a medium saucepan, combine BBQ sauce, cranberry jelly and fresh cranberry mixture. Heat over medium heat until the cranberry jelly melts and mixture is hot - stir with a whisk to break up jelly if needed. Add the meatballs and stir until completely coated. Cook sauce with meatballs for about 4 - 5 minutes over medium heat.
-Place meatballs with sauce in a warm serving pot, (fondue pot, ceramic or glass bowl on warming tray) to serve as an appetizer. Garnish the top with grated orange rind. Place individual skewers for serving on the side.
Combine all meatball ingredients until well mixed.
Shape meatball mixture into walnut-sized balls and place in skillet with hot olive oil, to fry.
Spread meatballs out in skillet so they aren’t touching, in order for them to cook evenly.
Brown meatballs on all sides, turning occasionally.
Combine sauce ingredients and cook over medium-high heat until smooth and silky. Add meatballs to sauce and warm through.
Place meatballs and sauce in serving dish, keeping them warm as they are served.
Serve meatballs as appetizers with individual skewers.
Garnish meatballs with orange rind (optional)
The life of the party - tangy, citrusy, tender Cranberry Meatballs are always the first to leave!
PERSNICKETY NOTES:
**If you don’t care for cranberries or prefer to make them less “Christmasy” for a different occasion, replace the cranberry jelly with apricot preserves, which also create a flavorful, tangy sauce.
