Cranberry Meatballs & Cranberry Cocktail

Serves: Makes 12 cups | Prep: 15 min | Cook: 15 min

Ingredients:

Meatballs:
1 lb ground beef
1/2 cup plain breadcrumbs
1 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 egg, beaten
2 Tbsp milk
2 Tbsp parmesan cheese, grated
1 Tbsp tomato paste
1 tsp worcestershire sauce

Sauce:
1 cup cranberry sauce
1/2 cup ketchup
1/4 cup light brown sugar
1 Tbsp freshly squeezed lemon juice
1 Tbsp worcestershire sauce
2 tsp honey
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
2 tbsp fresh cilantro, chopped
1 Tbsp pomegranate seeds

Cranberry Cocktail:
2 oz vodka
2 oz cranberry juice
1 oz freshly squeezed orange juice
3-4 oz sparkling water

Garnish:
Sugared Rosemary
Fresh cranberries
Orange slice

Directions:

Meatballs:
Preheat oven 350F/180C. Line a baking tray with baking paper.

In a bowl add beef, breadcrumbs, parsley, basil, oregano, garlic powder, salt, pepper, egg, milk, parmesan cheese, tomato paste and Worcestershire sauce. Mix well, until all ingredients are incorporated. Roll mixture into 12 large or 24 mini equally sized balls, place onto the prepared baking trays. Bake 15-20 minutes.

Sauce:
In a large saucepan over medium heat add cranberry, ketchup, brown sugar, worcestershire, lemon juice, garlic, chili, cayenne and honey. Stir to combine, while stirring bring to the boil.

Turn down heat, add the cooked meatballs and gently simmer for 10 minutes.

Take off the heat and garnish with fresh cilantro and pomegranate seeds.

Cranberry Cocktail:
In a glass filled with ice add vodka, orange and cranberry juice. Top with sparkling water. Stir and garnish.

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