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Mini Cranberry Meatballs

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1/2 cup bread crumbs
  • 1/3 cup chopped, or dried if fresh is unavailable fresh cranberries
  • 1 tablespoon tomato paste
  • 1 teaspoon plus 1 tablespoon, divided dijon mustard
  • 1 teaspoon olive oil
  • 1 teaspoon plus 1 teaspoon, separated chipotle pepper sauce
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves minced garlic
  • 1 large lightly beaten egg
  • 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 minced shallot
  • 1/8 teaspoon ground ginger
  • 1 1/2 teaspoons cornstarch


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.