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Mini Cranberry Meatballs Recipe by Paula Deen

Easy Level
40 MIN 15 Prep + 25 Cook
Servings
$ /Serving
Print
Easy Level
40 MIN 15 Prep + 25 Cook
20 Servings
$ /Serving

Mini Cranberry Meatballs Recipe by Paula Deen

Easy Level
40 MIN 15 Prep + 25 Cook
20 Servings
$ /Serving

Ingredients

  • 1/2 cup bread crumbs
  • 1/3 cup fresh cranberries, chopped, or dried if fresh is unavailable
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard, plus 1 tablespoon, divided
  • 1 teaspoon olive oil
  • 1 teaspoon chipotle pepper sauce, plus 1 teaspoon, separated
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 1/2 lb ground round
  • 1 (12 oz) jar red currant jelly
  • 1/4 cup orange juice
  • 3/4 teaspoon orange zest
  • 2 teaspoons shallot, minced
  • 1/8 teaspoon ground ginger
  • 1 1/2 teaspoons cornstarch

Preparation

Preheat the oven to 400°F. Spray the rack of a broiler pan with nonstick cooking spray; place in an aluminum foil-lined broiler pan.

 

In a large bowl, combine the breadcrumbs, cranberries, tomato paste, 1 teaspoon mustard, oil, 1 teaspoon chipotle pepper sauce, dried oregano, cumin, salt, pepper garlic and egg. Add the ground round and mix together. Shape the mixture into forty 1-inch meatballs. Place the meatballs on the prepared rack in pan. Bake until done, 15 minutes. Serve with Sweet-Hot Dipping Sauce.

 

Sweet-Hot Dipping Sauce:

 

In a small saucepan over medium heat, add the jelly, orange juice and zest, 1 tablespoon mustard, shallots, remaining teaspoon chipotle sauce and ginger. Bring the jelly mixture to a boil.

 

In a small bowl, combine the cornstarch and 2 1/2 teaspoons water; add to the jelly mixture, stirring constantly for 1 minute. Remove from the heat. Serve warm with meatballs. Yield: 1 1/2 cups.

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