Cranberry Sauce Glazed Meatballs
Yield: 30 1-inch meatballs
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Ingredients
- 680 g lean ground beef
- 100 g onion (finely chopped)
- 75 g plain breadcrumbs
- ½ tsp salt
- 1 pinch pepper
- 2 large egg(s) (slightly beaten)
- 1 - 500 ml jar Ian's Cranberry, Orange & Port Sauce
Instructions
Make The Meatballs:
- Heat oven to 190 ℃.
- In a large bowl, stir meatball ingredients until well mixed.680 g lean ground beef , 100 g onion, 75 g plain breadcrumbs, ½ tsp salt, 1 pinch pepper, 2 large egg(s)
- Shape into 1-inch balls and place in an ungreased 38 cm x 26 cm x 3 cm pan.
- Bake for 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center. (See Recipe Note 1)
Glaze The Meatballs:
- In a medium saucepan, warm the cranberry sauce.1 - 500 ml jar Ian's Cranberry, Orange & Port Sauce
- Add the meatballs to the sauce and heat for about 10 minutes to warm through.
Recipe Notes
- RECIPE USAGE: Meatballs can be frozen after cooked. When required, defrost and warm through in the sauce as directed above.