Tuesday, October 23, 2018

Easy Baked Meatballs with Cranberry Barbecue Sauce


1 pound ground beef
1 pound ground pork
2 large eggs
1 cup milk
1/2 panko breadcrumbs or quick oats
1 and 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon paprika
1/8 or 1/4 teaspoon cayenne pepper


1. Preheat your oven to 450 degrees.  Line a large rimmed baking sheet with aluminum foil and spray with nonstick spray.
2.  Add all ingredients to a large bowl.  Use your hands to mix everything together.  Don't over mix.
3.  Shape the mixture into walnut-sized meatballs.  Adjust baking times as necessary.
4.  Place the meatballs close together but not touching on the prepared baking sheet.  Bake at 450 for about 10 minutes or until browned on the bottom.  Serve hot.
5.  To freeze: Let the meatballs cool.  Use a fork or spoon to scrape the fat away from the sides.  Place the meatballs on the same pan that you baked them on - without the tin foil.  Place the pan in the freezer and set a timer for 45 minutes to an hour.  Transfer the meatballs to a large ziplock bag, seal, and return to the freezer.

Spicy Cranberry Barbecue Meatballs
for 8 to 10 appetizer servings


55 to 60 small homemade meatballs or 2 14-ounce packages frozen meatballs
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce or chili sauce


Combine sauces over medium heat in a large deep skillet and cook until bubbly.  Add meatballs in a single layer and stir to coat completely.  Reduce heat to medium low, cover and cook until meatballs are heated through, about 15 minutes for frozen.  Remove cover and cook for several minutes.  Stirring occasionally until sauce is reduced and completely coating the meatballs.  Serve on their own as an appetizer or as a main dish over rice.  For slow cooker method:  Place meatballs in the slow cooker and pour sauces over.  Stir ingredients together and cook on low for a few hours or until ready to serve.

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